Ceviches, Tostadas & Guacamole Flights Recipe

Prepare shrimp

If shrimp are whole, peel and devein. Cut into 1/2-inch pieces for quicker 'cooking' in citrus. Pat dry with paper towels.

Marinate in citrus

Place shrimp in a nonreactive bowl. Pour fresh lime juice and orange juice over shrimp ensuring they are submerged. Cover and refrigerate for 20–30 minutes, stirring once at 15 minutes. Shrimp should turn opaque and firm — that's cooked by acid. If any pieces remain translucent, allow up to 45 minutes total.

Finish ceviche

Drain about half the citrus marinade (reserve some for extra zing). Add finely diced red onion, minced jalapeño, seeded diced tomato, chopped cilantro, kosher salt, black pepper, and olive oil. Gently fold to combine. Taste and adjust salt or more lime if needed. Chill until service (up to 2 hours).

Plate

Spoon ceviche into a shallow bowl or small individual cups. Garnish with a cilantro sprig and a lime wedge. Serve chilled with tortilla chips or on small tostadas.

Make tuna mix

In a bowl combine diced sushi-grade tuna, soy sauce, sesame oil, and lime juice. Toss gently to coat. Fold in one sliced scallion and let sit 5–10 minutes to marry flavors. Keep chilled until assembly.

Prepare avocado

Gently toss the diced avocado with a pinch of salt and the remaining sliced scallion to avoid browning and to season.

Assemble tostadas

Toasting shells: if using store-bought soft mini tostadas, warm them 3–5 minutes in a 350°F oven to crisp. Place a small spoonful (about 1 tbsp) of avocado on each tostada, top with 1–1½ tbsp of the marinated tuna. Sprinkle toasted sesame seeds and a pinch of crushed wasabi peas or microgreens for crunch and visual contrast.

Serve

Arrange on a platter. Offer lime wedges and extra soy or hot sauce on the side.

Prep avocados

Halve avocados, remove pits, and scoop flesh into a mixing bowl. Slightly mash with a fork leaving some small chunks for texture.

Mix

Add finely minced red onion, chopped cilantro, minced jalapeño, seeded diced tomato, fresh lime juice, kosher salt, and optional ground cumin. Fold gently until combined. Taste and adjust salt or lime. If making chips-to-order, keep pit in bowl and cover surface with plastic wrap to minimize browning until service.

Flight presentation

For a flight, divide guacamole into three small bowls and vary one small element in each (suggestions: classic, add roasted corn & cotija, or add diced mango & chili flakes). Garnish each bowl with a sprinkle of sea salt flakes and a cilantro sprig.

Serve

Place guacamole bowls on a large platter surrounded by tortilla chips, lime wedges, and pickled red onion for guests to customize.

Set up a shareable platter: arrange shrimp ceviche bowl, three guacamole bowls (flight), and a tray of tuna-avocado tostadas on a large board or buffet table. Fill gaps with tortilla chips, pickled red onion, lime wedges, and microgreens.

Label items (optional) so guests know which is ceviche (contains cooked shrimp), which tostadas contain raw tuna, and which guacamole variations have add-ins or allergens.

Keep chilled: place bowls on a bed of crushed ice if serving for more than 30 minutes. Replenish chips and garnishes as needed.