Tostadas (Gluten Free) with Shrimp Ceviche

These are so tasty and fresh!

These are so tasty and fresh!

Opmerking: The Spiced Chickpea werkt samen met Pit&Pit voor dit gesponsorde recept.

Tostadas (Gluten Free) with Shrimp Ceviche

  • Prep: 25 min
  • Total: 45 min

  • Fish


For the gluten-free tortillas:
- 130 gr almond flour (Pit&Pit)
- 1 tbsp Xanthan gum (Pit&Pit)
- ½ tsp baking powder
- 1 egg
- 1 tbsp water
- 1 tsp garlic powder
- 1 tsp black cumin oil (Pit&Pit) or (olive) oil
- pinch of salt

Additional supplies:
- rolling pin or flat surface
- baking paper

For the shrimp ceviche:
NB: This ceviche is not raw.
- 10 shrimp
- ½ avocado (diced)
- 6 cherry tomatoes (cut into small pieces)
- ½ red onion (finely chopped)
- ½ jalapeño (optional, chopped)
- ½ tsp garlic powder
- 5 tbsp lemon juice
- salt & pepper to taste

For garnish:
- cress or coriander leaves
- chili flakes


  1. Mix all the ingredients for the almond tortillas in a bowl until a doughy ball forms. Knead the dough with your hands for a minute and cover with plastic wrap. Let the dough rest for 15 minutes (don't skip these steps).

  2. Meanwhile, we can prepare the shrimp ceviche. Cook the shrimp in boiling water for 1 minute. Then take them out and let them cool. Cut the shrimp into small pieces and mix with the sliced ​​tomato, avocado and red onions. Season with lemon juice, garlic powder and salt & pepper. Mix the ceviche well and let it cool in the fridge.

  3. Then take the dough out of the bowl and divide it into 8 equal balls. Place each ball of dough between two pieces of baking paper and flatten with your hand, a plate or use a rolling pin until your mini tortillas are about 8 cm wide.

    NB: I made 8 mini tortillas in total.

  4. Then heat a frying pan over medium heat. Place 3 tortillas in the pan and bake for about 25-30 seconds, until they change color. Bake the other side for about 5 seconds (and no longer) otherwise the tortilla will become dry and less flexible.

  5. To make the tostadas, fry the mini tortillas in a little oil until they are golden brown on both sides. Then place them on some kitchen paper to drain.

  6. Serve the tostadas on a platter and top with a generous spoonful of ceviche. Garnish with some cress/fresh coriander and some chili flakes. Enjoy your meal!

    If you make my recipes please tag me in them and use #thespicedchickpearecipes. I'd love to see what you've made!