Avocado Shrimp Ceviche Tostadas

April 27, 2015

These avocado shrimp ceviche tostadas make the perfect weeknight meal. Succulent shrimp, buttery avocados, and lots of Mexican flavors make this a meal worth repeating. EASY and gluten free!

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

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...
See the full directions on my site

Nutritions

Calories
463

Sodium
677mg
28% DV

Fat
10g
16% DV

Protein
27g
54% DV

Carbs
64g
22% DV

Fiber
15g
61% DV