Avocado Shrimp Ceviche Tostadas

• Gluten free

• Seafood

  • 1 lb Shrimp, raw

• Produce

  • 1 Avocado
  • 1 Can Black beans
  • 3 tbsp Cilantro, fresh
  • 1 cup Cucumber
  • 3 Jalapenos
  • 2 Lemons (about 1/2 cup, Juice of
  • 3 Limes (about 6 tablespoons, Juice of
  • 1 Red onion diced (1/2 inch pieces, Small
  • 1 cup Tomatoes

• Condiments

  • 1 tbsp Hot sauce

• Baking & Spices

  • 2 tsp Garlic salt

• Oils & Vinegars

  • 1 tbsp White vinegar

• Bread & Baked Goods

  • 6 Tostada shells

Found on mariahspleasingplates.com

Description

Ingredients

• 1 lb. Raw Shrimp, peeled and deveined
• 1 Cup Cucumber, peeled and diced (1/2 inch pieces)
• 1 Cup Tomatoes, deseeded and diced (1/2 inch pieces)
• 3 Jalapeños, seeded and finely chopped
• 1 Small Red Onion diced (1/2 inch pieces)
• 3 Tablespoons Fresh Cilantro, finely chopped
• Juice of 3 Limes (About 6 Tablespoons)
• Juice of 2 Lemons (about ½ cup)
• 1 Tablespoon White Vinegar
• 1 Tablespoon Hot Sauce
• 2 Teaspoons Garlic Salt
• 1 Avocado, Diced
• 1 Can Black Beans, drained, rinsed, and warm
• 6 Tostada Shells

Directions

• In a stock pot, bring 8 cups of water to a boil. Add in shrimp, boil for 1 minute. Strain immediately and rinse with cold water. Chop the shrimp into large pieces and set aside. In a glass bowl, combine cucumber, tomatoes, jalapeños, red onion, and cilantro. Add in chopped shrimp. Add in lemon juice, lime juice, white vinegar, hot sauce, and garlic salt. Toss a few times with a large spoon until everything is well combined. Refrigerate for 30 minutes, stirring occasionally. After the ceviche has been refrigerated, add in the avocado. Assemble the tostadas: Top each tostada with shredded lettuce, black beans, and ⅙ of the ceviche mixture. Repeat with remaining tostada shells. Serve immediately.