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Shrimp Tostada

45 Minutes
4 People
A plate of three shrimp tostadas.


1/2 lb shrimp, shelled, deveined and tail removed
1/2 cup fresh lime juice
3 Tbsp diced red onion
1 med avocado, diced
2 tsp minced Serrano pepper
1/2 cup diced tomatoes
1/3 cup peeled, diced cucumbers
1 Tbsp chopped cilantro
1 cup tomato juice
1/2 tsp sea salt
1 tsp freshly ground black pepper
8 corn tortillas
Olive oil spray
1/2 tsp sea salt
1/2 tsp freshly ground black pepper
8 teaspoons chipotle aioli
1/4 cup canola oil mayonnaise
2 Tbsp plain low fat yogurt
2 tsp canned chipotle peppers


  1. Cut shrimp lengthwise in half. In a medium bowl, place shrimp in lime juice and allow to marinate for 30 minutes.

  2. In a large bowl, combine onion, avocado, Serrano pepper, tomatoes, cucumbers, cilantro, tomato juice and 1st amounts of salt and pepper. Add shrimp and lime juice and stir to combine.

  3. Preheat oven to 375F. Place tortillas on a baking sheet. Lightly spray with olive oil, and season with 2nd amounts of salt and pepper. Bake for 5 to 10 minutes, or until crisp.

  4. Combine all ingredients for Chipotle Aioli in a blender and blend until smooth

  5. Serve 2 crisp tortillas with 1 cup ceviche topped with 2 teaspoons Chipotle Aioli.


Calories 305
Protein 16g
Sodium 487mg
Carbohydrates 34g
Fat 13g
Fiber 6g
Cholesterol 93mg
Servings 4