Tostadas de Ceviche de Camarón (Prawn Ceviche Tostadas)
Briefly blanched prawns steeped in lime juice, tomato and chilli, piled onto crisp tostadas with creamy avocado.
Made with Fresh pico de gallo and Tostadas and totopos (tortilla chips) and Ceviche lime marinade. Make a batch of the base first, then this takes minutes. Skip to the method
- Time45 min
- LevelMedium
- Costabout £2.83 a head
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
Bring a pan of salted water to the boil and fill a bowl with iced water. Add the prawns to the boiling water and cook for 1 minute until just pink, then lift into the iced water at once. Drain well and pat dry.
1 min - 2
Cut the prawns into 1 cm pieces. Put them in a glass or ceramic bowl with the ceviche lime marinade (see the base recipe). Cover and chill for 30 minutes, stirring once.
30 min - 3
Drain off half of the liquid. Stir in the cucumber, your ready made pico de gallo (see the base recipe) and the coriander. Taste and add salt if needed.
- 4
Spread each tostada (see the base recipe) with a few slices of avocado. Spoon over the ceviche.
- 5
Serve straight away with lime wedges, so the tostadas stay crisp.
Tips
- Blanch the prawns for just 1 minute. This makes the ceviche safe and keeps the prawns tender instead of tough.
- Assemble onto the tostadas at the very last moment. Wet ceviche turns them soggy within a couple of minutes.
- Keep everything very cold. Chill the bowl and the prawns before mixing.
Storing and freezing
Eat within 1 hour of mixing. Leftover ceviche keeps in the fridge for up to 1 day, but the prawns toughen and the texture suffers. Do not freeze.
Questions
Is it safe to eat prawn ceviche?
This version is safe because the prawns are briefly boiled first, then marinated in lime. Lime juice alone does not cook food safely. Always use very fresh prawns, keep them cold and eat within 1 hour.
Can I use cooked prawns?
Yes, use ready cooked, peeled prawns and skip the blanching step. Marinate them for only 10 minutes, as they are already firm and will go rubbery if left in acid for long.
Can I make this ahead?
Make the blanched prawn and lime mix up to 1 hour ahead and keep it cold. Add the pico, avocado and coriander at the last minute and spoon onto the tostadas just before eating.
More made with fresh pico de gallo
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.