By Grocery List Plus Editorial Staff | Published on June 12, 2026
Serves 12
319 cal · 30 min
Shrimp and Scallop Ceviche Tostada
Recipe GLPR9f174f7e559465
A vibrant seafood tostada featuring tender shrimp and scallops cured in fresh lime juice and combined with a bright tomatillo and cilantro salsa. Topped with creamy avocado and crisp cucumber, this elegant dish brings the flavors of South American coastal cuisine to your table. Each bite delivers the perfect balance of citrusy seafood, fresh herbs, and authentic tostada crunch.
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Ingredients
4 garlic cloves, unpeeled
1/2 pound raw sea scallops, cleaned
1/2 pound raw large shrimp, peeled and deveined
2 tablespoons fresh-squeezed lime juice
6 ounces fresh tomatillos, husked, rinsed and roughly chopped
1/2 to 1 fresh serrano chile, stemmed and roughly chopped
1 cup loosely packed fresh cilantro, roughly chopped, plus extra for garnish
1/2 medium cucumber, peeled if desired and cut into 1/2-inch pieces
1 ripe avocado, halved, pitted and flesh scooped from skin
Salt to taste
12 tostadas, store-bought or homemade
Directions
Gently rinse the raw shrimp and scallops under cold water and pat dry with paper towels. Slice the scallops in half horizontally to create thinner pieces that will cure evenly.
In a medium bowl, combine the shrimp, scallops, and fresh lime juice. Stir gently to coat all seafood evenly. The lime juice will begin curing the seafood immediately, breaking down the proteins. Let sit at room temperature for 10 to 15 minutes, stirring occasionally, until the shrimp and scallops are opaque throughout and reach an internal temperature of 145°F when measured with a food thermometer. (Note: The citric acid from the lime juice cures the seafood; monitor the texture closely for doneness.)
While the seafood cures, prepare the tomatillo-cilantro salsa. Broil or char the unpeeled garlic cloves in a small skillet over medium-high heat for 3 to 4 minutes, shaking occasionally, until the skins blacken slightly and the garlic becomes fragrant. Remove and let cool slightly. Squeeze the roasted garlic flesh from the skins into a food processor or blender.
Add the chopped tomatillos, serrano chile, and cilantro to the food processor with the roasted garlic. Pulse until the mixture reaches your desired consistency—chunky or smooth, as you prefer. Season with salt to taste.
Once the seafood has cured and is opaque, drain any excess liquid from the bowl. Gently fold the tomatillo-cilantro salsa into the cured shrimp and scallops. Add the cucumber pieces and stir gently to combine.
Slice the avocado flesh into thin strips. Arrange each tostada on a plate and top generously with the ceviche mixture. Garnish each tostada with avocado slices and a few fresh cilantro leaves. Serve immediately and enjoy.
Comments
North Carolina's coast supplies excellent fresh shrimp year-round, and scallops are reliable at Harris Teeter and Food Lion fish counters; tomatillos, serranos, and cilantro stock predictably at all major chains, with avocado and cucumber as staples. The stated 30 minutes is honest—no cooking, just chopping and marinating—and this feeds 12 people as an appetizer or light lunch with minimal active attention. At roughly $2 to $2.50 per serving, cost sits reasonable for a seafood dish (shrimp and scallops drive the price, but portioning across 12 keeps it moderate). Ceviche does not reheat and must be served same-day, which limits weeknight flexibility if your crew cannot gather, though it is a showstopper for entertaining.
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