Appetizer: Mexico – Tabasco, Gulf Coast Mexico – Tostadas de Camarón

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 30 min

Cook 0 min

Additional 30 min

Total 1 hr

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 20–24 medium Gulf shrimp, approx. 1 lb (454 g) peeled and deveined
- 3/4 cup (180 ml) fresh lime juice (about 5–7 limes)
- 1/2 tsp (3 g) coarse salt, plus more to taste
- 1/4 tsp (1 g) freshly ground black pepper
- 1/2 small white onion, finely chopped, about 1/2 cup (75 g)
- 2 medium Roma tomatoes, seeded and diced, about 1 1/2 cups (250 g)
- 1 serrano pepper, seeded and finely chopped (adjust for heat), about 0.35 oz (10 g)
- 1 large ripe avocado, diced, about 1 cup (150 g)
- 1/2 cup (15 g) fresh cilantro, chopped (packed)
- 12 corn tostada shells (6-inch (15.2 cm)) (12 shells)
- 2 cups (100 g) shredded crisp lettuce (iceberg or romaine)
- 1/2 cup (120 ml) Mexican crema or sour cream
- Lime wedges, for serving
- Hot sauce or bottled salsa, for serving (optional)

Show original ingredient measurements

- 20–24 medium Gulf shrimp, approx. 1 lb (454 g) peeled and deveined
- 3/4 cup (180 ml) fresh lime juice (about 5–7 limes)
- 1/2 tsp (3 g) coarse salt, plus more to taste
- 1/4 tsp (1 g) freshly ground black pepper
- 1/2 small white onion, finely chopped, about 1/2 cup (75 g)
- 2 medium Roma tomatoes, seeded and diced, about 1 1/2 cups (250 g)
- 1 serrano pepper, seeded and finely chopped (adjust for heat), about 10 g
- 1 large ripe avocado, diced, about 1 cup (150 g)
- 1/2 cup (15 g) fresh cilantro, chopped (packed)
- 12 corn tostada shells (6-inch) (12 shells)
- 2 cups (100 g) shredded crisp lettuce (iceberg or romaine)
- 1/2 cup (120 ml) Mexican crema or sour cream
- Lime wedges, for serving
- Hot sauce or bottled salsa, for serving (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Short Description:
Fresh Gulf shrimp cured in lime juice and tossed with avocado, tomato, onion, serrano and cilantro, served chilled on crispy corn tostada shells for a bright Gulf Coast appetizer.

Regional Notes:
This Tabasco (Gulf Coast Mexico) version uses fresh shrimp from the Gulf marinated in lime ("aguachile"/ceviche style) rather than heavy frying, and highlights local ingredients—ripe avocado, fresh cilantro and serrano pepper—served simply on crisp tostadas. It is fresher and brighter than inland fried shrimp tostadas and leans on citrus curing typical to the coast.

1. Rinse shrimp, pat dry, and if large cut into bite-size pieces; place in a nonreactive bowl.
2. Pour lime juice over shrimp, add 1/2 tsp (2.5 ml) salt and black pepper, stir to coat, cover and refrigerate 20–30 minutes until shrimp are opaque and firm (shrimp are "cooked" by the lime).
3. Drain shrimp briefly in a fine-mesh sieve, reserving a tablespoon of the lime juice; transfer shrimp to a mixing bowl.
4. Add chopped onion, diced tomato, serrano pepper, and chopped cilantro to the shrimp; toss gently to combine and taste, adding more salt if needed.
5. Fold diced avocado into the mixture just before assembling to prevent it from becoming mushy.
6. Warm tostada shells briefly in a 350°F (175°C) oven for 3–5 minutes if desired, or keep them at room temperature to stay crisp.
7. To assemble, place a small handful of shredded lettuce on each tostada, top with a spoonful of the shrimp mixture (about 2–3 tablespoons (30 to 45 ml) per tostada), drizzle with a little Mexican crema, and garnish with extra cilantro and a lime wedge.
8. Serve immediately with hot sauce or salsa on the side.

Short Description:
Fresh Gulf shrimp cured in lime juice and tossed with avocado, tomato, onion, serrano and cilantro, served chilled on crispy corn tostada shells for a bright Gulf Coast appetizer.

Regional Notes:
This Tabasco (Gulf Coast Mexico) version uses fresh shrimp from the Gulf marinated in lime ("aguachile"/ceviche style) rather than heavy frying, and highlights local ingredients—ripe avocado, fresh cilantro and serrano pepper—served simply on crisp tostadas. It is fresher and brighter than inland fried shrimp tostadas and leans on citrus curing typical to the coast.

1. Rinse shrimp, pat dry, and if large cut into bite-size pieces; place in a nonreactive bowl.
2. Pour lime juice over shrimp, add 1/2 tsp salt and black pepper, stir to coat, cover and refrigerate 20–30 minutes until shrimp are opaque and firm (shrimp are "cooked" by the lime).
3. Drain shrimp briefly in a fine-mesh sieve, reserving a tablespoon of the lime juice; transfer shrimp to a mixing bowl.
4. Add chopped onion, diced tomato, serrano pepper, and chopped cilantro to the shrimp; toss gently to combine and taste, adding more salt if needed.
5. Fold diced avocado into the mixture just before assembling to prevent it from becoming mushy.
6. Warm tostada shells briefly in a 350°F (175°C) oven for 3–5 minutes if desired, or keep them at room temperature to stay crisp.
7. To assemble, place a small handful of shredded lettuce on each tostada, top with a spoonful of the shrimp mixture (about 2–3 tablespoons per tostada), drizzle with a little Mexican crema, and garnish with extra cilantro and a lime wedge.
8. Serve immediately with hot sauce or salsa on the side.