410 g (14.5 oz) raw shrimp – cleaned

6 g (1 large) garlic clove - grated

3 g (½ tsp) salt

33 g (2 tbsp) fresh lemon juice

260 g (2 tomatoes) Roma tomatoes – diced into very small pieces

180 g (1 1/2 avocados) avocado – diced into very small pieces

75 g (2.6 oz) red onion – diced into very small pieces

16 g (1/2 oz) cilantro/coriander – leaves only rough chopped

14 g (1 tbsp) olive oil

1 tsp Frank’s Red-Hot sauce (mild) or 2 tsp (spicier)

1 1/2 g (1/4 tsp) salt

116 g (8 tbsp) full fat sour cream

8 6-inch (15 cm) keto or carnivore tortillas of your choice (I use carnivore)

OPTIONAL: 8 tsp pork rinds – crushed very small

1. Add butter to a skillet placed over medium heat. When the butter has melted, add the grated garlic and stir for one minute. Drop in the cleaned raw shrimp. Sprinkle the salt on top of the shrimp. Distribute into a single layer. Cook until the underside of the shrimp begins to turn pink. Flip and cook until both sides are pink. Toss and cook for 1 to 2 minutes, until the shrimp is cooked through. Transfer to a platter or bowl to cool. When shrimp have cooled, drizzle the lemon juice and toss to combine
2. To a mixing bowl add the Roma tomato cubes, the avocado cubes, the chopped red onion and cilantro/coriander. Sprinkle the salt and pepper and then drizzle the olive oil and Bob’s Red Hot sauce on top. Toss well to combine all the ingredients
Assembling Tacos
3. Lay a tortilla flat on a plate. Drop a tablespoon of sour cream in the center and then spread out, stopping about half an inch or 1.25 cm from the perimeter of the tortilla. Place 70 g or 1/3 cup of the ceviche in the center of the sour cream. Place 30 g or approximately 1/4 cup or 8 to 10 shrimp on top of the ceviche. Sprinkle 7 g or 1/2 tsp of crushed pork rinds on top. Fold in half to eat. Enjoy!