pineapple coconut shrimp "ceviche" tostadas

basically summer on a chip

Jul 19, 2025

∙ Paid

Hope you’re having a sweet sweet summer week, and staying as cool as you can.

We hit our wedding of the season last weekend and had a time. Got a bunch of questions about the outfit, so I’m dropping the details here. The shoes aren’t exact (mine are discontinued, RIP) but close enough. We danced for a solid six hours and spent Sunday horizontal because I never wear heels and my dogs were absolutely barking.

Then it was back to the kitchen on Monday. This week’s inspo came from a tostada I saw on the gram while horizontal on Sunday Instagram and it sparked an immediate must have it now craving. I wasn’t sure if I wanted it hot or cold, so I tried a few variations of both. First few versions were... fine. Kind of basic. So I spent the week zhuzhing it up and finally landed on something that feels fun.

I’m calling this one “ceviche” in quotations cause technically ceviche means the fish has been “cooked” in citrus. But that takes a while… and sometimes weirds me out especially if I’m not using fresh fish. So here, we cheat and poach it, and no one will be the wiser.

Heads up: unlike most of my Saturday recipes, this one isn’t a “full meal” - not much happening on the veggie front. But there is fruit! And sometimes it’s totally fine to skip a veggie. Or throw a slaw together in five minutes. Or open a bagged salad. We’re not judging.

So, let’s get your dinner, sorted…