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Chile Margarita Shrimp Ceviche Tostada

  • Difficulty Easy
  • Time 20 minutes

Citrusy, super-fresh and spicy – there’s some serious science going on to create those amazing flavors of ceviche.

Word of the Day: Denature: de·na·ture / dēˈnāCHər/ verb

Denature refers to the physical changes that take place in a protein exposed to abnormal conditions in the environment. Heat, acid, high salt concentrations, alcohol, and mechanical agitation can cause proteins to denature.

Chef Ryan shows you how to denature the day away and create some amazing shrimp ceviche along the way.

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Spiceology Chile Margarita Shrimp Ceviche Tostada Recipe

Chile Margarita Shrimp Ceviche Tostada

  • Author: Chef Ryan Wiebe
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 12 servings 1x


  • 1012 shrimp, raw, peeled and deveined
  • 46 limes
  • 2 Tbsp Spiceology Chile Margarita blend, divided
  • Red onion, thinly sliced
  • Cherry tomatoes, quartered
  • Cucumber, diced small
  • Cilantro
  • Tostadas
  • Avocado
  • Optional, hot sauce


  1. Cut your shrimp up in a smaller dice size and add into a bowl.
  2. Squeeze about 4 limes until there is enough lime juice to cover your shrimp. Mix in 1 Tbsp of Spiceology’s Chile Margarita blend. Set aside for 15 minutes.
  3. In a separate bowl add your onion, tomatoes, cucumber and cilantro along with the other tablespoons of Chile Margarita, mix together.
  4. After 15 minutes add your shrimp into your tomato mixture and give a quick mix.
  5. To plate this dish add avocado to your tostada with your ceviche mix on top and finishing with hot sauce and enjoy!


The marinating can last for a few minutes up to a few hours, but the more you let the fish marinate, the more “cooked” it will appear.

Used in this Recipe

Chile Margarita no salt Mexican seasoning blend

Chile Margarita Mexican Seasoning

$14.95 - $19.99


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