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5 Minute Keto Shrimp Ceviche Tostadas

Tis recipe is designed to teach everyone how to make 5-minute keto shrimp ceviche
Course Appetizer, Main Course
Prep Time 5 minutes
Cook Time 0 minutes
Servings 4 servings

Ingredients

  • 1 lb shrimp, peeled, deveined, cooked, tails removed
  • 3/4 cup lime or lemon juice
  • 1/2 of a medium red onion
  • 1 medium jalapeno
  • 1/2 of a large cucumber
  • salt, pepper, dry cilantro or parsley
  • 4 8-10 inch keto soft tortillas
  • chopped avocados, shredded cheese, sour cream, or toppings of choice, optional

Spicy Spread

  • 1/4 cup mayonnaise
  • 2 TBS hot sauce

Instructions

  • Chop the shrimp into bite size pieces. Place the chopped shrimp into a large mixing bowl. Add the lemon juice. Place the mixture into a refrigerator while you chop the vegetables. Chop the vegetables into small pieces. Remove the shrimp mixture out of the refrigerator. Add the chopped vegetables to the shrimp. Season with the desired amount of salt, pepper, and dry cilantro. Place in the refrigerator while making the spicy spread

Spicy Spread

  • Whisk the spicy spread ingredients together until smooth. Place in the refrigerator while crisping the tortillas.

Crisping the Tortillas

  • Preheat an oven to 350 degrees. Line a large baking sheet with silicone baking mat or parchment paper. Place the tortillas on the prepared baking sheet. Leave space between each tortilla. Brush each tortilla with oil of choice on each side. Bake 12 to 15 minutes until crisp. Remove from the oven and allow to sit on the baking sheet for at least 5 minutes to continue crisping.

Assemble

  • Place a crisp tortilla on a plate. Top with desired amount of the spicy spread. Top the spread with the desired amount of ceviche. If desired top with extra topping of choice. Serve cold.