Shrimp Ceviche Tostadas

Let’s talk ceviche.

In the dead heat of summer, anytime you can avoid firing up the oven, it’s a win.

Ceviche is the perfect dish to make since you don’t need to “cook” it per se. The method of cooking via ceviche means that the acidity in the citrus juice actually cooks the seafood. It might be the only method where you can ‘cook” in your refrigerator!

When we visited Omaha, Nebraska last month, we had the opportunity to tour the corporate offices of Omaha Steaks. We made it a note to ask every employee we could, “what’s your favorite item at Omaha Steaks other than your incredible steaks?” With hundreds of items to order at, we wanted to hear straight from the employees what the best items were to order.

We received an overwhelming response that the Red Argentinian Shrimp was a favorite item of SO MANY employees. 

We ordered some shrimp this month and can totally see what all the fuss is about.

First of all, these are some seriously massive shrimp. They come in a resealable freezer-safe bag, which is perfect in case your recipe doesn’t call for a full pound of shrimp.

Additionally, they are shipped perfectly peeled and deveined, which is such a time saver. We wanted to make a ceviche but didn’t dare chopping up these massive beauties. Instead, we left them whole for the ceviche and topped them on top of crisp tostadas.

This recipe is naturally gluten free and low calorie. If you’re looking for a low carb or keto option, just forgo the tostada!

Shrimp Ceviche Tostada Recipe

Makes 6 tostadas

  • 6 Corn tostadas

  • 1 cup salsa or crema (try blending crema with jalapeno, garlic, and cilantro!)

  • 16 oz. of Omaha Steaks’ Red Argentinian Shrimp

  • Juice of 3 limes

  • Juice of ½ of an orange

  • 2 tbsp diced jalapeno, seeds removed

  • ¼ cup diced roma tomato

  • ¼ cup diced red onion

  • ½ tsp garlic powder

  • Salt and pepper


  • Zest of 1 lime

  • Lime wedges

  • Cilantro

  • Sliced radish

  • Sliced sweet red pepper

Start by adding thawed, peeled, and deveined shrimp to a medium sized bowl. Add the lime juice and orange juice. Mix in the jalapeno, red onion, tomato, and garlic powder.

Let the mix sit in the refrigerator for at least 30 minutes. Your ceviche will be done once the shrimp start to curl into a c shape and the shrimp are opaque.

Add the garlic powder, salt and pepper and mix well. Top your tostadas with your salsa. We picked up some Taco Deli Dona sauce at the grocery store. It is a creamy, spicy sauce from one of our favorite taco shops.

You can make something similar by adding crema, jalapeno, garlic, and cilantro to a blender until smooth. Next spoon on your shrimp ceviche. Garnish with sliced radishes, sweet peppers, cilantro and avocado slices.

Finally, zest some lime rind and squeeze fresh lime over the top. 

Enjoy this refreshingly light, yet flavorful dish, that reminds us of our travels to Mexico.

Want more shrimp recipe inspo? You’ll love these dishes:

This recipe was created in partnership with Omaha Steaks, thanks for supporting brands we love!

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