Season 10 Recipes: Chef to Chef/

Shrimp Tostada with Avocado Salsa

Tostada de Camarones y Aguacate
Servings: 4to 6 people, 12 tostadas


  • 12ounces medium cooked shrimp, peeled and deveined
  • 1medium white onion, cut into 1/4-inch pieces, rinsed under cold running water and drained
  • 1 medium-large round or 2 to 3 plums (about 8 oz) ripe tomatoes, cut into ¼ inch pieces
  • 1/4 to 1/3cup fresh lime juice
  • Fresh hot green chile to taste (usually 3 serranos or 1 to 2 jalapeňos), stemmed and roughly chopped
  • 1medium avocado, pitted, flesh scooped from the skin
  • 1/3cup (loosely packed) roughly chopped cilantro (thick bottom stems cut off), plus extra for garnish
  • Salt
  • 12 store-bought tostadas


In a medium bowl, combine the shrimp, onion, and ½ of the tomatoes.

Measure the lime juice into a food processor or blender along with the chiles, avocado and cilantro. Process until smooth. Thin to a "creamy dressing" consistency with water, usually 2 to 3 tablespoons. Taste and season with salt, usually about 1 teaspoon. (You will have about 1 1/2 cups of dressing.)  Mix the dressing into the shrimp mixture. Cover with plastic wrap directly on the surface of the shrimp and refrigerate. When you're ready to serve, scoop onto the tostadas and decorate with cilantro and the remaining tomato.


  1. The instruction calls for cilantro, but the ingredient list does not list cilantro. This appears to be an oversight. The same recipe appears in Rick’s book, Fiesta at Rick’s, on page 146. There cilantro is an ingredient. Maybe you should look for a new proof-reader.

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