How to Make The Cape’s Shrimp Ceviche Tostada

In Dine, Los Cabos by Suzanne KochLeave a Comment

The Cape, a Thompson Hotel‘s chef Victor Garrido is sharing how to whip up one of his fave ceviche recipes from the resort’s The Ledge restaurant.

Shrimp Ceviche Tostada

  • 1/2 cup diced tomato
  • 1/2 cup diced cucumber
  • 1/3 cup diced onion
  • 1/2 cup shredded carrot
  • 10 sprigs fresh cilantro
  • juice of 4-5 freshly squeezed limes
  • 1 ripe avocado
  • 4 corn tostadas
  • 10 oz. diced shrimp (or fish)
  • 1/4 tbsp. Tajin or chili powder
  • 1/2 tbsp. Cholula hot sauce
  • 1 pinch black pepper

Directions: Mix together onion, juice of one lime, salt, carrots, cucumber, tomato, cilantro, Cholula and Tajin. In a separate bowl, mix shrimp, juice of a lime, a pinch of sea salt and black pepper and a drizzle of olive oil. Add the shrimp mixture to combine everything and mix well. In a separate bowl, mash avocado with a fork and spread on a tostada. Top with shrimp mixture and a drizzle of Cholula.

Click here for an easy how-to video.

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