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Ceviche de Camarón

Servings 10 tostadas
Prep Time 20 mins
Cook Time 20 mins


To make the ceviche

  • 500 g extra large raw king prawns cleaned and heads and skin off
  • 4 small tomatoes finely diced
  • 1 medium white onion finely diced
  • 1 cup fresh coriander finely chopped
  • 1 ½ cups freshly squeezed lime juice
  • 1 tsp salt

To serve

  • 10 corn tostadas
  • 1 cup mayonnaise
  • 2 perfectly ripe avocados peeled and thinly sliced
  • salsa macha


  • Cleaned the prawns and then dice them in small pieces. Place them in a large bowl.
  • Add the lime juice and salt. Mix, making sure the lime juice is covering the prawns. Cover them with cling film and place them in the fridge for 20 minutes or until the prawns have turned pink.
  • In the meantime, chop all the vegetables and set aside.
  • When the prawns are pink add the vegetables and mix. Check if they need more salt and place them back in the fridge for 10 more minutes.
  • Eat the ceviche cold and over a corn tostada, very Ensenada style. Spread some mayo over the tostada, top it with prawn ceviche and then top it with slices of avocado and finish it off with a spicy salsa macha, open a cold cervecita (beer) and enjoy! Perfect for a hot summer day.
Course: Main Course
Cuisine: Mexican
Keyword: mexican food, ceviche, seafood