• Experience Taste

Tequila Shrimp Ceviche Tostada


The first time I had ceviche was in Panama in January when I was on a business trip. Years ago I would never have tried it, but I’ve learned to be a lot more adventurous with food. I’m glad my mentality has changed or else I would be missing out on a lot of great things.

Ceviche is not that common in Toronto, and definitely even less common in Austria and Romania, so it’s a whole new world for us. Daniel actually had it for the first time at Lisa Marie on Queen Street West, when a friend from Panama came to visit us in Toronto in April.


Given the fact he only had it once, I was a little worried when he decided he wanted to make it as one of the dishes for our Latin/Spanish event we hosted “Fiesta of Flavours.” Daniel loves experimenting in the kitchen, and he was up for the challenge. As always, it turned out amazing and this particular dish was a crowd favourite! What can’t he do? He never ceases to amaze me. I’m one lucky girl!


This dish is unique and so simple to make! If you also want to dabble in the Latin world of cooking, we highly recommend giving this recipe a try!


Servings: 6


Ingredients:

  • 1 avocado

  • ½ jalapeño

  • 1 cucumber

  • 3 limes juiced

  • Bunch of coriander

  • 2 shots of tequila

  • ½ red onion

  • 500 grams of shrimp

  • 6 small tortillas

  • Olive oil

  • Salt & Pepper

Instructions:

  1. Take the shells off the shrimp. Slice the shrimp in half sideways, and then cut them in half. Lay out the shrimp in a flat dish and salt them. Let is rest in the fridge for 30 minutes, while you prepare the marinade.

  2. Put the following ingredients in a blender to make the ceviche marinade: 1 avocado, ½ jalapeño, ½ cucumber, 3 limes juiced, 2 shots of tequila, bunch of coriander and salt and pepper to taste.

  3. Pour the marinade over the shrimp. Cut ½ cucumber in thin slices. Finely chop ½ red onion crosswise in rings. Place the red onion and cucumber on top of the shrimp. Put the dish back in the fridge and let is rest. The ceviche is ready when the shrimp changes colour to a light pink.

  4. Heat up a large pan on high-heat with one inch of olive oil for the tostadas. Deep-fry the tortillas until golden brown and crispy. Pat them with a paper towel.

  5. Serve the ceviche on top of the tostadas. If you'd like to add some homemade salsa on top of the ceviche, check out our salsa recipe we used in our sweet potato recipe.