Shrimp Tostada

Shrimp Tostada

Yield:  1 order

  • 1ea Tostada
  • 3Tbls Avocado Mash
  • 1Tbls Tomatillo-Nori Puree
  • 5ea Shrimp Halves in Agua Chili
  • 8ea  Black Garlic Dots
  • 2pc Chiltepin Peppers, Crushed
  • 5pc Cilantro Leaves
  • ½ tsp Olive Oil


  1.  Spread the avocado mash on the tostada shell.  
  2. Add the tomatillo-nori puree.
  3. Arrange the marinated shrimp halves with a little of the agua chili marinade.
  4. Add the black garlic dots.  
  5. Finish the dish with chiltepin pepper, cilantro leaves, olive oil, Maldon Sea Salt and black pepper.  
  • ¼ tsp Maldon Sea Salt
  • 1x  Black Pepper, Fresh Cracked


Agua Chili Base:  Yield:  ½ cp

  • ¼ cp  Lime Juice, Fresh Squeezed
  • ¼ cp  Water
  • ¼ tsp  Honey
  • ¼ tsp Salt
  • 3pc  Chilitepin Pepper, Crushed
  1. Dissolve the honey in warm water then chill.
  2. Add the lime juice, salt and chilitepin pepper and mix well.  
  3. Store on ice or in the cooler until ready to use.  
  4. Add the shrimp and allow to marinate for 1 hour before using. 

Avocado Mash: Yield: 7oz

  • 7oz Avocado, cubed
  • 1oz Red Onion, Julienne
  • .2oz Jalapeno, Sliced
  • 1.5tsp Kosher Salt
  • 2 tsp Lime Juice, Fresh Squeezed
  • ¼ cp Cilantro
  1.  In a mortar and pestle, mash the red onion & jalapeno with the salt until a paste forms.  
  2. Add the cilantro and make a paste.  
  3. Add the avocado and mash.  Mix well with the other ingredients.  
  4. Add the lime juice and mix well.  
  5. Check for seasoning. 

Black Garlic Puree: Yield: 2oz

  • 2oz Black Garlic Pieces
  • 1tsp Water
  • ¼ tsp Kosher Salt
  •  Press the black garlic through a basket strainer with a spatula into a mixing bowl.  
  • Add the water and salt and mix well.  
  • Place into a piping bag.  Label and Date. 
  1.  Press the black garlic through a basket strainer with a spatula into a mixing bowl.  
  2. Add the water and salt and mix well.  
  3. Place into a piping bag.  Label and Date. 

Tomatillo-Nori Puree: Yield: 2cps

  • 1lb Tomatillos
  • 1ea Serrano Pepper
  • ¼ cp Cilantro Leaf, Lightly Packed
  • ½ cp White Onion, Julienned & Rinsed
  • 1Tbls Garlic, Rough Chopped
  • 2cp Water
  • 1.5tsp Kosher Salt
  • 1Tbls Blended Oil
  • 3ea Nori Sheets, Toasted
  1. Blanch the tomatillos in simmering water for 10 minutes.
  2. Strain the tomatillos and place in a blender.  
  3. Using hands, toast the nori sheets ove a flame by waving them back and forth for 5 seconds.  
  4. Add the toasted nori sheets, serrano pepper, cilantro leaf, white onion, garlic & water and puree until smooth.
  5. Heat a skillet over medium high heat. 
  6. Add the oil and being careful, pour the pureed mixture into the pan.  
  7. Reduce the heat to medium and cook until the mixture reduces by 1/3 and begins to thicken.
  8. Once the mixture has thickened and is a few shades darker, remove from the heat.  
  9. Pour the mixture back into the blender.      
  10.  Place into a container, Label & Date.  

Behind every exquisite  Agua Blanca Shrimp dish crafted by Chef Joshua Whigham lies a dedication to perfection. His commitment to use the finest, sustainably-sourced, ingredients is more than a culinary choice; it’s a labor of love.  Each succulent bite on your plate represents the effort and passion he pours into every recipe, ensuring that your experience is nothing short of extraordinary.  


Thank you so much! 

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