Crispy corn tostadas topped with fresh shrimp ceviche marinated in lime juice, mixed with vibrant vegetables and a spicy kick. A simple yet flavorful recipe, perfect for hot days or those unstoppable seafood cravings. The perfect finish: a drizzle of Querendona’s Maya Sauce that takes it all to the next level.
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12 corn tostadas
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500 g cooked and cleaned shrimp
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2 finely chopped serrano chilis
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3 ripe tomatoes, diced
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½ red onion, thinly sliced
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½ cup fresh chopped cilantro
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½ cup lime juice
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Salt and pepper to taste
1. Marinate the shrimp: Place the shrimp in a bowl and fully cover them with lime juice. Let them rest in the refrigerator for at least 15 minutes to soak up all the flavor.
2. Prepare the fresh mix: In another bowl, combine the diced tomatoes, serrano chili, red onion, and cilantro. Add a pinch of salt and pepper, and mix well to integrate.
3. Combine flavors: Add the marinated shrimp (including the lime juice) to the vegetable mix. Stir gently until everything is well incorporated.
4. Assemble the tostadas: Take a corn tostada, spread the dressing of your choice (garlic, chipotle, lime mayo, etc.), and top it with a generous portion of the shrimp mix.
5. Final touch: Just before serving, drizzle with Salsa Maya to add that unforgettable flavor.
Whether it’s the bold heat of Maya Sauce, the smoky depth of Pasilla, or the vibrant kick of Habanera, our salsas are crafted to turn the everyday into something extraordinary. These shrimp tostadas are the perfect excuse to try them all. Which one will become your favorite?
🔥 Let every dish tell its own flavor story with Querendona Sauce! 🔥
