Saltwater Shrimp Tostada with Sriracha & Lime Mayo

*This recipe was created for 4 servings. To adjust the serving quantity, enter a new yield (4 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.


Saltwater Shrimp Tostada
Saltwater Shrimp, cooked 2 cups
Corn tortillas 4 each
Ripe avocados 2 each
Club House Cumin, Ground 1 tsp
Club House Sriracha & Lime 2 tbsp
Olive oil 1 tsp
Mayonnaise 4 tbsp
Club House Sea Salt, French Mediterranean 1/2 tsp
Sriracha and Lime Mayo
Egg yolk 20 g
White wine vinegar 12.5 g
Club House Sea Salt, French Mediterranean 1/2 tsp
Club House Sriracha & Lime 8 g
Canola oil 300 g
Lemon juice 4 g
Water 2 g
Olive oil 182 g
Green onion, diced 1 each
Sea asparagus (TBC)


This recipe was created for Club House for Chefs by: Natalie Rosen, Head Chef of Field Guide in Halifax.

For the Saltwater Shrimp Tostada: Deep fry corn tortillas until golden brown, salt and allow to cool. Toast Club House Cumin, Ground in a pan until fragrant. Mix shrimp, Club House Sriracha & Lime Seasoning, mayonnaise and Club House Sea Salt, French Mediterranean to taste. In a separate bowl, mix toasted cumin, a pinch of Club House Sea Salt, French Mediterranean, cubed avocados and olive oil. Gently incorporate avocado and shrimp mixtures.

For the Sriracha and Lime Mayo: Put egg yolks, vinegar, and Club House Sea Salt, French Mediterranean in the bowl of a stand mixer with whisk attachment, or whisk quickly by hand. Mix on high and very slowly add canola oil. Add lemon juice and water and continue to mix. Add olive oil slowly. Add 8 g Club House Sriracha & Lime Seasoning to every 60 g mayonnaise.

For Serving: Generously pile on tostadas and garnish with sea asparagus and green onion. Finish with a side of Sriracha Lime Mayonnaise.

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