Instructions

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!
   
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