Tostada Ceviche Acapulco

Acapulco-style prawn ceviche

Enjoy our fresh prawn ceviche as if you were sunbathing on the beaches of Acapulco in Guerrero, México. A ceviche may look complex but they're the easiest Mexican dish to serve up for any last minute gatherings. Once you master the method, swap fresh prawns for fresh local fish pr any fresh sustainable seafood.



20 minutes


  • 500g prawn skinless
  • 1 cucumber - diced finely
  • ½ red onion - diced finely
  • 2 tomatoes - diced finely
  • 1⁄4 bunch of coriander, sliced
  • 1 long green chilli
  • 3 limes - freshly squeezed juice
  • 1 orange - freshly squeezed juice
  • 1 pinch oregano
  • 3 tbsp tomato sauce (ketchup), no heinz
  • 1 tbsp rock salt
  • Salt, pepper & bay leaves to taste (for the prawns)

To serve

  • Chipotle Mayo
  • 1 pack corn tortillas
  • Avocado slices
  • Salsa Macha

Cooking Instructions

Ceviche instructions 
  1. Fill a small pot with water, add bay leaves, salt and pepper. Bring to a boil for 3 minutes.
  2. Add fresh raw prawns to the boiling water and cook for an additional 3 minutes. Strain and cool them down with ice.
  3. Dice all the veggies into small cubes and slice the coriander.
  4. Cut the prawns and dice into smaller pieces.
  5. Mix veggies and prawns in a bowl. Add lime juice, orange juice, ketchup, rock salt, and oregano.
  6. Taste and adjust salt. If desired, add more chillies for extra spice. Your ceviche is ready.
To serve

1. Dehydrate the tortillas with a sandwich press for 2 minutes.

2.  Make the tortillas crispy in an air fryer (180 degrees, 3 minutes).

3. Spread a layer of chipotle mayo on the tostada.

4. Place ceviche on top.

5. Add sliced avocado, a small spoon of salsa macha and salt to taste.

¡Buen provecho!

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