Directions
Pati Note's
Step 1
In a small bowl combine the mayo with the lime juice and zest, season with salt and pepper and mix well. Set aside.
Step 2
In a large skillet set over high heat, add 1 of the tablespoons of oil and 1 of butter. Once hot and bubble has melted and is bubbling, add half the shrimp, season with salt and pepper and cook about 1 minute per side, until browned on the outside but still plump and crunchy inside. Scrape onto a bowl and cook the remaining shrimp. Set aside.
Step 3
Layer a couple tablespoons of the prepared mayo on the tostada. Add a layer of sliced avocado and then top with the tomato. Add cooked shrimp on top and garnish with the lettuce. Spoon guacamole salsa and chipotle salsa and chiles toreados to your liking and eat fast!
Pati Jinich's Notes
Ate so many shrimp tostadas like these on the coast of the Sea of Cortez, along the shores of the states of Sinaloa and Sonora. Very norteño food. Just like people dont think about seafood when they think about northern Mexico, I had no idea this was how they ate their tostadas.
The tostadas, rather than refried beans go slathered with mayo and then the quickly seared or many times fresh and raw seafood, and salsas galore. Can pile up as high as you want.
Ingredients
- 8 corn tostadas
- 1 cup mayonnaise
- Zest and juice of half a lime
- 2 cups finely sliced iceberg or romaine lettuce
- 1 ripe avocado pitted, peeled and sliced
- 2 large ripe tomatoes, thinly sliced
- 2 tablespoons vegetable oil
- 2 tablespoons unsalted butter
- 1 pound large shrimp, peeled
- 1 bottle La Costeña Guacamole Salsa
- 1 can La Costeña Chipotle Salsa
- 1 can La Costeña chiles toreados
- ¼ cup chopped fresh chives for garnish
- Salt and freshly ground black pepper to taste
Author
Pati jinich
Born and raised in Mexico City, Pati is host of the 3x James Beard Award-winning PBS television series “Pati’s Mexican Table” and the PBS primetime docuseries “La Frontera.” She is resident chef at the Mexican Cultural Institute in Washington, D.C., and a cookbook author.