5 Minute Keto Shrimp or Any Meat Ceviche Tostadas (Nut Free and Gluten Free)

shrimp

🥗Healthier: tofu

💰Cheaper: canned tuna

Tofu provides a plant-based protein option, while canned tuna is a more affordable seafood alternative.

tostadas

🥗Healthier: whole grain tortillas

💰Cheaper: corn tortillas

Whole grain tortillas offer more fiber, while corn tortillas are generally less expensive.

avocado

🥗Healthier: mashed peas

💰Cheaper: sour cream

Mashed peas can mimic creaminess, while sour cream is a budget-friendly alternative.

jalapeño

🥗Healthier: bell pepper

💰Cheaper: green chili

Bell pepper offers sweetness without heat, while green chili is a more affordable spicy option.

Peel, de-vein, and cook 1 pound of large shrimp, or use precooked frozen shrimp.

Remove the tails from all the shrimp.

Chop the cooked shrimp into bite-sized pieces and place them in a large mixing bowl.

Add 3/4 cup of lime or lemon juice to the shrimp.

Place the shrimp and juice mixture into the refrigerator while preparing the remaining ingredients.

Chop between 1/4 and 1/2 of a red onion into small pieces.

Chop 1/2 of a large cucumber into small pieces.

Chop 1 medium jalapeno into small pieces, using canned jalapenos if preferred.

Chop 1 medium tomato into small pieces.

Remove the shrimp juice mixture from the refrigerator and add the chopped vegetables to it, stirring to combine.

Add desired amounts of salt, pepper, and dry parsley, then stir again until fully combined.

Place the mixture back into the refrigerator while making the spicy spread.

In a small bowl, combine 1/4 cup of mayonnaise and 2 tablespoons of hot sauce, whisking until smooth.

Place the spicy spread into the refrigerator while making the tostada shells.

Preheat the oven to 350°F.

Line a large baking sheet with a silicone baking mat or parchment paper.

Place 8 to 10 keto tortillas on the baking sheet, leaving space between them.

Brush both sides of each tortilla with avocado oil.

Bake at 350°F for 12 to 15 minutes or until the tortillas are crisp, noting they may puff up slightly.

Remove the tortillas from the oven and let them cool for at least 5 minutes to continue crisping up.

To assemble the tostada, place one tostada shell on a serving plate.

Spread your desired amount of the spicy spread over the tostada shell.

Top the spread with the shrimp ceviche and any additional toppings of your choice, such as chopped avocados, shredded cheese, and sour cream.

Optionally sprinkle with dried cilantro or dried parsley.

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens