Shrimp & Tuna Mexican Tostadas
These Mexican-inspired shrimp and tuna tostadas are fresh, light, and full of flavor. They combine tender shrimp, lightly cooked tuna, fresh tomato, onion, cilantro, and lime over a thin layer of rice and crispy tostadas. A drizzle of olive oil and a few spices bring everything together for an easy and satisfying meal.
I personally prefer tostadas with seafood rather than tortillas. The crispy tostada adds a wonderful contrast to fresh seafood, especially ceviche. If you love ceviche, try serving it on a crispy tostada and it’s one of my favorite ways to enjoy it.
Recipe Highlights
- Fresh & light — perfect for a quick lunch or dinner
- Mexican-inspired flavors — bright lime, cilantro, tomato, and onion
- High in protein — made with shrimp and tuna
- Easy to prepare — simple ingredients and minimal cooking
- Fresh & flavorful — finished with olive oil, lime, and spices
- Perfect for entertaining — colorful, fresh, and easy to assemble
View Recipe:
Seafood Tostadas with Crisp Green Salad
Course: DinnerCuisine: MexicanDifficulty: easy4
servings20
minutes30
minutes550
kcalFresh Mexican-inspired shrimp and tuna tostadas topped with rice, lettuce, tomato, onion, cilantro, lime, and olive oil. An easy, light, and flavorful meal.
Ingredients
2 Mexican tostadas
½ cup cooked rice
½ onion, grated
½ tomato, grated
½ cup shrimp
1 piece of tuna
Lettuce, washed and chopped
Fresh cilantro, chopped
1 lime, juiced
Olive oil
Spices, to taste
Directions
- Cook the shrimp and tuna
Bring water to a boil and cook the shrimp and tuna together. Cook the shrimp until fully cooked, but leave the tuna slightly rare in the center. When sliced, the tuna should remain a little red inside, similar to ahi tuna. - Prepare the ingredients
Cut the shrimp into small pieces. Wash and chop the lettuce and cilantro. Grate the tomato and onion. - Assemble the tostadas
Place a small amount of cooked rice on each tostada, spreading it into a thin layer. The rice should only serve as a base. - Add the toppings
Add the lettuce, chopped shrimp, sliced tuna, grated tomato, and onion. - Finish and serve
Drizzle with fresh lime juice and olive oil. Finish with chopped cilantro and your favorite spices. Serve immediately.
Notes
- To keep the shrimp tostadas from getting soggy, make sure the shrimp and all the other ingredients are well drained and dry before assembling.
Shrimp: Cook the shrimp, let them cool, and pat them dry with paper towels. If using lime juice or a marinade, drain off the excess liquid before serving.
Vegetables: Dry the lettuce, tomatoes, onions, and cilantro thoroughly after washing. Remove excess liquid from chopped tomatoes.
Assembly: Prepare all the ingredients ahead of time, but assemble the tostadas right before serving.
The key is to keep the tostadas separate from the wet ingredients until the last minute. This keeps them crunchy and lets everyone enjoy the shrimp tostadas at their best.
