Servings: 3 servings
Calories: 240kcal
Ingredients
- 10 oz raw medium shrimp peeled & diced; sub: bay scallops, diced firm white fish
- 1/2 cup fresh lime juice about 4 limes; sub: 50/50 lime-lemon blend
- 1/2 tsp sea salt
- 1/2 cup diced cucumber peeled; sub: jicama or zucchini dice
- 1 medium ripe avocado diced; sub: mango, adds carbs
- 2 tbsp red onion minced; sub: shallot, green onion
- 1 jalapeño seeded & minced; sub: serrano for more fire, bell pepper for mild
- 2 tbsp fresh cilantro chopped; sub: parsley
- 8 leaves iceberg or butter lettuce sub: radicchio cups or sliced mini bell peppers
Instructions
- Cure the shrimp: In a glass bowl combine diced shrimp, lime juice, and salt. Stir, cover, and refrigerate 15 minutes, stirring once, until shrimp turn opaque and slightly firm.
- Fold in veggies: Drain off 2 Tbsp of excess lime. Add cucumber, avocado, red onion, jalapeño, and cilantro. Toss gently; taste and adjust salt or heat.
- Assemble tostadas: Spoon heaping ¼-cup ceviche into each lettuce round. Garnish with extra cilantro and a squeeze of lime.
- Serve immediately: Enjoy icy-cold.
Nutrition
Serving: 1serving | Calories: 240kcal | Protein: 22g | Fat: 14g | Fiber: 5g
Tried this recipe?Let us know how it was!