Shrimp Ceviche Tostadas

“It is all piled high on a crunchy corn tortilla - shrimp, cucumbers, tomatoes, jicama, cilantro, jalapeño; topped with healthy sliced avocado. Pure bliss! John came home early from work yesterday unexpectedly, so I had to think of something quick! This meal took all of 25 minutes. Ah yay yay! DeeeeeeeLish!”

Ingredients:

6 corn tortillas(low-carb or keto dieters can make Jicama tortillas. They’re delicious! recipe below)

olive oil to taste

1 cup cucumber, diced

1 cup jicama, diced

1 cup red onion, diced

1 cup tomato, diced

1 pound shrimp, peeled and deveined (tails removed)

3 avocados, sliced

1 lemon, juiced

1 lime, juiced

1 jalapeño, finely diced (optional)

1 TBSP. fresh cilantro, chopped

Himalayan sea salt to taste

How to Make It:

1. Preheat oven to 425℉.

2. Lay the corn tortillas on a parchment paper-lined baking sheet and lightly brush with olive oil on both sides.

3. Bake the tortillas for 5 minutes; flip over and continue baking for another 5 minutes. The tortillas should be crunchy and golden brown. Set aside to cool.

4. Roughly dice the shrimp and transfer to a bowl.

5. Add the diced cucumber, tomato, red onion, lemon and lime juice, cilantro, salt and chile. Stir to combine. Marinate for 15 minutes or until shrimp turns pink.

6. Spoon the shrimp mixture onto the tostadas and garnish with sliced avocado.

7. Enjoy!

Jicama Tortillas: They do lack the crispy, but make delicious soft tacos.

1. Wash jicama thoroughly with cool water and remove all dirt using a vegetable brush. Trim both ends of the jicama and peel with a vegetable peeler, removing all skin and tough flesh.

2. Trim the edges off the jicama until it fits into a mandolin. Usually 4".

3. Place mandolin on the thinnest setting and carefully slice jicama. (Different mandolins have different configurations. If yours is too thin, use the second thinnest setting).

4. Top with fillings (recipe above) and eat!

   One jicama makes approximately 18 tortillas.