Tostadas de Aguachile Verde de Camarón (Green Aguachile Prawn Tostadas)
Cool, sharp lime-cured prawns in a green chilli and cucumber liquor, spooned over crisp tostadas with avocado.
Made with Tostadas and totopos (tortilla chips) and Ceviche lime marinade. Make a batch of the base first, then this takes minutes. Skip to the method
- Time30 min
- LevelMedium
- Costabout £2.89 a head
- Oven160°C (140°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Optional for pregnant women, older people and anyone with a weakened immune system: blanch the prawns in boiling water for 1 minute, drain and chill in iced water before step 3.
1 min - 2
Put your ready made ceviche lime marinade (see the base recipe), the roughly chopped cucumber and half of the coriander in a blender. Blend until smooth and bright green, then strain through a sieve, pressing well.
- 3
Lay the prawns in a wide glass or ceramic dish and pour over the green liquid. Add the onion and chilli, turn to coat, and chill for 10 to 15 minutes, until the prawns turn opaque at the edges. Do not leave them longer or they go tough.
12 min - 4
Season with the salt. Warm the tostadas (see the tostadas and totopos base recipe) in a 160°C (140°C fan) oven for 3 minutes if they have lost their snap.
3 min - 5
Lay the cucumber slices and avocado on the tostadas. Spoon over the prawns with a little of the green liquid.
- 6
Top with the rest of the coriander and serve straight away, before the tostadas soften.
Tips
- Buy the freshest raw prawns from a fishmonger you trust, and keep them cold. Lime juice does not make raw prawns safe.
- If you prefer not to serve raw prawns, blanch them for 1 minute first. The dish is just as good and safe for everyone.
- Strain the blended liquid, so it is clear and green rather than pulpy.
- Serve the tostadas dry and spoon the liquid on at the last second.
Storing and freezing
Best eaten straight away. If you must keep leftovers, refrigerate for up to 24 hours and eat only if the prawns were very fresh. Do not store assembled tostadas, and do not freeze.
Questions
Is aguachile raw?
Traditionally yes. Raw prawns are briefly cured in lime, chilli and salt. This recipe gives an optional 1 minute blanch for anyone who prefers not to eat raw seafood.
What is the difference between ceviche and aguachile?
Ceviche soaks seafood for longer in more lime, with onion and tomato. Aguachile is quicker and much hotter, with the chilli blended into the liquid and served straight away.
Can I use other seafood?
Yes. Scallops, thin slices of very fresh white fish or cooked and chilled prawns all work. Adjust the curing time for thicker pieces.
More made with tostadas and totopos (tortilla chips)
Tostadas de Pollo con Mole (Chicken and Mole Tostadas)
GFDFEFTlayuda Oaxaqueña (Oaxacan Bean and Cheese Tlayuda)
GFEFNFFrijoles Puercos (Sinaloa Chorizo and Cheese Bean Dip)
GFEFNFTostadas de Atún Sellado (Seared Tuna Tostadas)
GFDFEFSee every dish made with tostadas and totopos (tortilla chips)
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.