Shrimp Tostadas with Avocado Cream and Sungold Tomatoes

Pairs Well With

Serves 4


 Avocado Cream, see note

1 cup Sungold cherry tomatoes, quartered

3 garlic cloves, minced

1 serrano, seeded and minced

Kosher salt

2 tablespoons extra-virgin olive oil

8 ounces Oregon baby shrimp

Juice of 1 lime

1 tablespoon minced red onion

4 corn tortillas, preferably handmade- style, fried or baked until crisp

1/3 cup chopped fresh cilantro leaves

Generous handful of salad mix or small lettuce leaves

½ Armenian cucumber, quartered lengthwise and cut into thin wedges

1 lime, cut in wedges


First, make the Avocado Cream and refrigerate it until ready to use.

Put the tomatoes into a small bowl, add the garlic and half the serrano, season with salt and stir in the olive oil. Set aside.

Put the shrimp into a small bowl. Add the lime juice, red onion and remaining serrano. Season with salt, and set aside for 5 or 10 minutes.

To serve, set the tortillas on individual plates, top with salad mix or lettuce leaves and a bit of cilantro, scatter the cucumber over the top and season with a little salt. Spoon shrimp on top, reserving a tablespoon or 2, and add a bit more cilantro.

Add Avocado Cream, spoon tomatoes over it all and top with the remaining cilantro and shrimp. Season lightly with salt, garnish with lime wedges and serve.

Note: To make avocado cream, peel a firm-ripe avocado, remove the pit and put the flesh into the work bowl of a food processor or blender. Add a seeded and chopped serrano, 1 tablespoon or so of cilantro leaves, 2 tablespoons lime juice, 2 tablespoons water and several generous pinches of salt. Pulse several times; taste; correct for salt, acid and heat; and pulse again. Add more water, a tablespoon at a time, until you reach the desired consistency; it should be about the same consistency as crème fraîche that has been stirred.

Michele Anna Jordan is the author of 24 books to date, including "San Francisco Seafood." Email her at