Mexican·Main
Deviled Shrimp Tostada
A texturally thrilling dish featuring crispy fried corn tortillas topped with a silky avocado spread and chilled, lime-marinated shrimp tossed with crunchy fresh vegetables.
Prep
15m
Cook
10m
Total
85m
Serves
4
Method
- 01
Heat a thin layer of avocado oil in a skillet over medium heat. Fry corn tortillas one at a time for 1-2 minutes per side until blistered and golden brown. Use tongs to hold the center down to keep them flat. Drain on a wire rack and season with salt while hot.
Watch · 0:34
- 02
Pour off most of the oil, leaving about 1 tablespoon. Increase heat to medium-high and sear the shrimp for 30 seconds per side. The goal is to brown the outside while leaving the centers mostly raw. Remove to a plate to cool for 5 minutes.
Watch · 2:14
- 03
Remove tails and cut the shrimp into uniform bite-sized pieces. Place in a bowl and add the juice of 2 limes, ground chipotle, cumin, paprika, cayenne, salt, olive oil, and ketchup. Mix thoroughly, cover with plastic, and refrigerate for at least 1 hour to allow the acid to 'cook' the shrimp.
Watch · 3:12
- 04
Prepare the avocado spread by mashing the avocado with the juice of 1 lime and a generous pinch of salt. Fold in the diced jalapeno and some of the chopped cilantro. Cover and chill until assembly.
Watch · 5:01
- 05
Once the shrimp has marinated, add the diced red onion, tomato, cucumber, and remaining cilantro to the bowl. Stir to combine and adjust salt to taste.
Watch · 7:20
- 06
Assemble the tostadas by spreading a layer of the avocado mixture over each fried tortilla, leaving a small border around the edge. Top with the shrimp salad mixture and finish with a drizzle of Mexican crema.
Watch · 8:13
From Chef John
“An undersalted avocado is an evil avocado.”
“You are after all the Rick Bayless of how to play this.”
“Would you rather have cooked shrimp or denatured shrimp? That’s what I thought.”