Chefs, this seafood appetizer is no small feat! Made with cooked saltwater shrimp, deep fried corn tortillas, toasted Club House Cumin, a savoury seasoning blend and cubed avocados, this sriracha and lime mayo-served tostada recipe is topped with a garnish finish of sea asparagus and green onion. It’s tostada time!
This recipe was created for Club House for Chefs by: Natalie Rosen, Head Chef of Field Guide in Halifax.
Ingredients
Procedure
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.
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.
- Recipe type: Fish Seafood
