Shrimp Ceviche Salad on Tostadas

One of my favorite times of year is Lobsterfest in Key West.  From lobster tail fried on a stick and dipped in honey to a traditional lobster dinner, in Key West during Lobsterfest you can find lobster cooked any way imaginable. However, my favorite isn’t actually cooked.  It’s a bowl of lobster ceviche served with tortilla chips.  As sweltering and humid as Key West is in August, the cool, fresh lobster with tomatoes, peppers, and onions is spot on and absolutely perfect.

Until trying ceviche at Lobsterfest several years ago, I’d never given much thought to eating raw seafood, outside of sushi.  However, now, I don’t hesitate in ordering ceviched fish and shellfish. One of my favorite happens to be a shrimp ceviche, and when tasked with creating Taste of America recipes for World Food Championships using a pre-cooked shrimp, I knew exactly what I would do with it.  No, it’s not a traditional ceviche recipe since we’re starting with a precooked shrimp, but it’s in the ceviche style and it’s just as refreshing and light for a hot Florida day.

Shrimp Ceviche Salad on Tostadas

Shrimp Ceviche Salad on Tostadas


  • 1 lb. precooked shrimp
  • 16 oz. bottle Italian Dressing
  • 1/4 c. lemon juice
  • 2 medium Roma tomatoes-diced
  • 1 medium green bell pepper-finely diced
  • 1/2 c. white onion-finely diced
  • 2 TBSP agave OR 2 pkts sweetener like Splenda or Truvia
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • 10 oz. bag angel hair cole slaw
  • Tostadas


  1. In a large bowl, combine all ingredients except cabbage and tostadas. Refrigerate at least an hour before serving.
  2. To serve, place cabbage in a large bowl. Then, remove 1 cup of dressing with tomatoes, onions, and bell pepper, but no shrimp and toss to coat cabbage. Top each tostada with cabbage, tomatoes, onions, peppers, and 4 shrimp. Serve immediately.
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