Shrimp ceviche tostadas✨

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 400°F (convection if you have it) and drizzle 2 Tbsp avocado oil on a baking sheet 2️⃣ 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) 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 rest of the ingredients for the ceviche; mix 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 (serves 2-3 people as an appetizer or side dish)

Good

% Daily Values based on a 2,000 calorie diet