Shrimp ceviche tostadas✨ For the Tostadas: ▪️2 Tbsp Avocado Oil▪️6 Corn Tortillas▪️Kosher Salt▪️ For the Ceviche:▪️8 oz. Large Shrimp, peeled and deveined▪️1/4 Cup Red Onion, diced small▪️1 Small Jalapeño Pepper, seeds removed and diced small ▪️1/2 Cup Jicama, peeled diced small▪️1 Avocado, diced small▪️1 Roma Tomato, diced small▪️1/4 Cup Fresh Cilantro, minced▪️1 Clove Garlic, grated▪️4 Limes, juice ▪️1 Tbsp Olive Oil▪️1/4 tsp Salt▪️1/4 tsp Pepper▪️ For the Cilantro Lime Crema (optional):▪️1/4 Cup Mayo▪️1 tsp Fresh Cilantro, minced▪️1/4 of a Lime, juice▪️ 🌱Vegan Modification: Add an extra avocado instead of shrimp and leave out the crema 1️⃣ Preheat oven to 400F convection (or 425F regular bake) and drizzle 2 Tbsp avocado oil on a large baking sheet. 2️⃣ Rub both sides of each tortilla in the oil and sprinkle with salt. Convection bake for 6 minutes on the first side, flip and bake for 3-5 more minutes until deep golden brown and crispy. 3️⃣ Bring a pot of generously salted water to a boil. Add shrimp and cook ~2 minutes until shrimp are pink with opaque white flesh. Remove from the water with a slotted spoon and place in an ice bath for 5 mins to stop cooking process. 4️⃣ Slice the shrimp into small pieces and place in a bowl with the red onion, jalapeño, jicama, avocado, tomato, cilantro, garlic, lime juice, olive oil, salt, and pepper. 5️⃣ Mix together the ingredients for the cilantro lime crema (optional). 6️⃣ Assemble the tostadas by spreading on a thin layer of crema and then adding the ceviche on top. Enjoy! ⏲30 minute total prep + cook time Recipe makes 6 tostadas For all recipes delivered to your inbox weekly (with printable PDFs) + access to the searchable recipe archive, subscribe to my newsletter via the link in my bio 😘
