Green Tomato and Shrimp Tostada
4
- Prep Time30 mins
- Total Time35 mins
- Makes4 servings
(Photo: Erik Putz; Produced by Sun Ngo; Food styling by Lindsay Guscott; Prop styling by Catherine Doherty)
Ingredients
2 medium green tomatoes, very thinly sliced into rounds
1/2 cup very thinly sliced white onion
1 jalapeño, very thinly sliced
1/4 cup coarsely chopped cilantro
1/4 cup lime juice
2 tbsp fish sauce, divided
1 small avocado, pitted and peeled
600 g large raw frozen shrimp, thawed and peeled
2 garlic cloves, minced
2 tsp ground cumin
1 tbsp canola oil
8 corn tostadas
Instructions
Toss tomatoes with onion, jalapeno, cilantro, lime juice and 1 tbsp fish sauce in a medium bowl. Set aside to marinate for 10 min.
Pour tomato marinating liquid into a food processor, leaving vegetables in bowl. Add avocado and 1/2 cup green tomato mixture to blender. Whirl until smooth.
Toss shrimp with remaining 1 tbsp fish sauce, garlic and cumin in a medium bowl. Heat a very large non-stick frying pan over medium-high. Add oil, and then shrimp. Cook until shrimp turns pink, about 3 min.
Divide avocado purée among tostadas. Top with shrimp and remaining green tomato mixture.
Kitchen tip
If you have a mandoline, carefully use it to thinly slice your tomatoes, onion and jalapeno.