Green Tomato and Shrimp Tostada



30 min


35 min



Green Tomato and Shrimp Tostada

(Photo: Erik Putz; Produced by Sun Ngo; Food styling by Lindsay Guscott; Prop styling by Catherine Doherty)


  • 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


  1. Toss tomatoes with onion, jalapeno, cilantro, lime juice and 1 tbsp fish sauce in a medium bowl. Set aside to marinate for 10 min.
  2. 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.
  3. 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.
  4. 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.