A vibrant and fresh recipe for shrimp ceviche served on crispy homemade tostadas, with an optional cilantro lime crema and a vegan modification option.
1. Preheat oven to 400°F (convection if you have it) and drizzle 2 Tbsp avocado oil on a baking sheet.
2. Rub both sides of the tortillas in the oil, sprinkle with some salt, and bake for 6 minutes on the first side, flip and bake for 3-5 more minutes until golden brown and crispy (if you are not using convection you may have to cook a bit longer).
3. 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.
4. Slice the shrimp into small pieces and place in a bowl with the rest of the ingredients for the ceviche; mix.
5. Mix together the ingredients for the cilantro lime crema (optional).
6. Assemble the tostadas by spreading on a thin layer of crema and then adding the ceviche on top - enjoy!
Vegan Modification: Add an extra avocado instead of shrimp and leave out the crema.
