Saltwater Shrimp Tostada with Sriracha & Lime Mayo

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!

Ingredients

Procedure

Saltwater Shrimp Tostada

1. Deep fry corn tortillas until golden brown, salt and allow to cool. Toast Club House Cumin, Ground in a pan until fragrant.
2. Mix shrimp, Club House Sriracha & Lime Seasoning, mayonnaise and Club House Sea Salt, French Mediterranean to taste.
3. 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

1. 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.
2. 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

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