Shrimp aguachile tostadas

Shrimp aguachile tostadas


  • Aguachile:
  • 1 cup of peeled and deveined shrimp, cooked in 2 cups of lemon juice
  • ¼ cup of serrano peppers
  • 1 cucumber, peeled, seedless and chopped
  • ¼ red onion, chopped
  • ¼ cup of cilantro, chopped
  • salt and pepper to taste
  • Tostadas:
  • 1 cup of MASECA® Nixtamasa corn masa flour
  • 1 cup of water
  • 4 cups oil for frying
  • ½ cup tomatoes, chopped
  • ¼ red onion, cut in crescent moons


  1. Combine MASECA® Nixtamasa corn masa flour and water. Using your hands, knead for 2 minutes until you form a soft dough.
  2. Divide masa in 24 masa balls. Masa should be soft and smooth. Pat each masa ball and form a thick tortilla.
  3. Heat oil in a pan and fry each tortilla in hot oil until golden and crispy.
  4. In a blender, pour lemon juice used to cook the shrimp and blend with serrano pepper, cucumber, cilantro, onion, salt and pepper.
  5. When ready, serve in a bowl and add shrimp. Serve aguachile shrimp on top of the tostadas and garnish with tomatoes and onion.

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