Place a large pan over medium-high heat. Drizzle the bottom with avocado oil to make sure that the entire bottom of the pan is completely coated.
When the pan is hot, take your tortillas and place them in the oil until nice and crispy on one side, and then flip over onto the other side for about one to two minutes on each side.
Place on a clean plate and sprinkle with sea salt. Let the cooling continue until all of your tortillas have been used.
Next, place the shrimp, onions, garlic, cucumber, cilantro, and tomatoes. In a large bowl, add lemon juice, olive oil, and seasonings; mix well and taste. Add additional salt and pepper as needed for taste.
Place it in the refrigerator to sit in the marinade for a few minutes.
While the shrimp is marinating, add avocado to a small bowl. Add a teaspoon of lime juice, salt, and pepper. Using a fork, mash the avocado into a fine paste and mix all of the ingredients together.
Add a touch of garlic, salt, and paprika if desired. Mix well. Taste and add additional seeding seasonings if needed.
To assemble, place one shell on a clean plate. Top with the avocado mixture and spoon the ceviche mixture on top. Sprinkle with additional cilantro if desired. Enjoy.
