Ceviche Tostadas

1 LB. RAW SHRIMP, CHOPPED

1/2 CUP FRESH LIME JUICE (OR MORE AS NEEDED TO SUBMERGE

2 TOMATOES, DICED

1/4 CUP RED ONION, DICED

2 TSP. JALAPENOS, DICED

1/4 CILANTRO, CHOPPED

2 AVOCADOES, DICED

SALT AND PEPPER TO TASTE


TOSTADAS:

CORN TORTILLAS

OIL SPRAY

AIR FRY AT 375 FOR 5 MINUTES


  1.  CLEAN AND CHOP THE SHRIMP
  2.  COVER THE SHRIMP WITH THE LIME JUICE, PUT IN THE REFRIGERATOR FOR AT LEAST ONE  HOUR OR UNTIL THEY TURN COLOUR.
  3. ADD THE TOMATES, ONION, JALAPENOS, CILANTRO AND AVOCADOS AND PUT IN THE REFRIGERATOR FOR AT LEAST 1/2 HOURS.
  4. SALT AND PEPPER TO TASTE
  5. SERVE OVER THE TOSTADAS.



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