Mexican Tostada Recipe: Shrimp Tostadas from The Riviera Nayarit

I’ve got a cool little summer snack for you today you can use to serve to your friends who like Mexican appetizers and seafood: a recipe for authentic Mexican shrimp tostadas from the Mexican state of Riviera Nayarit! This Mexican tostada dish makes for a great snack or appetizer on a hot day, or for a tasty lunch treat on an outing to the beach with friends and family. Authentic Mexican recipes like this one for shrimp tostadas are used in virtually all the seafood restaurants here in Nayarit for making some of the most delicious Mexican tostadas you’ll find anywhere in this country. It’s positively mouth watering and if you like Mexican seafood, you’re going to love this, so here we go:

Mexican tostada recipe for Riviera Nayarit shrimp tostadas

Ingredients (serves 8):

Salsa Huichol from Riviera Nayarit - a popular salsa often used with authentic Mexican seafood recipes

500g of shrimp (medium size)
16 tostadas (1 package)
1 large avocado
2 medium size red tomatoes
1 small cucumber
1/4 red onion
Jugo Maggie (or any other brand of Worcestershire sauce)
black pepper
3 big limes
Huichol sauce (pictured right.) I recommend this salsa because it’s made from the chiles of Nayarit, so it gives the dish an authentic taste, but you could use your favorite bottled hot seafood salsa if you can’t find the Huichol at your grocery store or the local Latin food market…


1. Peel and devein shrimp, then boil them in water until they’re pink. Make sure you don’t cook them any longer than that: remove them as soon as they turn pink because otherwise the extra cooking time will harden the shrimp meat and ruin the texture. With them cooked, store them in the fridge while you…

2. Make your garnish: thinly slice the tomatoes, then cut each slice in half.

Do the same with your cucumbers: peel them, slice them, then cut those slices in half.

Then cut thin rings from your red onion.

Remove the avocado inner “paste” from its shell, and thinly slice it up.

Cut your limes into quarter slices.

3. Assemble your tostadas and serve: starting with your refrigerated shrimp, put two tostadas on each plate, place 3 or 4 pieces of each of the above ingredients you’ve prepared, then place about 5 shrimp on each tostada. Add one or two dashes of Jugo Maggie (worcestershire) per one, sprinkle with pepper, and squeeze a 1/4 lime over each. Finish with a dash of huichol sauce (or whatever spicy seafood salsa you prefer to use.)

And provecho! I hope you enjoy this super delicious Mexican tostada recipe from the Riviera Nayarit, and check be sure to check back here again very soon for another authentic Mexican recipe from true Mexican cuisine. -Carlos Lima

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