This recipe is a combination between ceviche and ensalada de atún! It comes together quickly and uses simple ingredients. It’s high protein, low carb, and packed with tons of vegetables making this a new weeknight staple!
1. Add water to a pot with the salt, pepper, lime juice, limes, bay leaves, and garlic cloves. Place the lime peels in the water as well. 2. As the water is boiling, chop the shrimp into bite size pieces. 3. Once the water comes to a boil, add the shrimp and cook for 2-3 minutes. 4. Once cooked, add to an ice bath. 5. While the shrimp cools down, chop the vegetables into bite size pieces. Use a cheese grater for the carrots. 6. Add the shrimp, vegetables, Greek yogurt, and light mayonnaise to a big bowl and combine well. 7. Air fryer tostadas: Air fry tortillas at 390° F for 4 minutes, flip, and cook for an additional 4 minutes. (The tortilla will fly if you don’t put it under the tray or weigh it down with an an air fryer safe dish) 8. 1 SERVING: 3 tostadas, 5.5 oz ensalada de camaron, and 50 g avocado.
