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

Procedure

  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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Traditional Mexican Aguachile by Erick

Raw, vibrant, and full of soul.

Erick, our production lead, grew up on the Mexican Pacific coast, where fresh aguachile was a weekend ritual. He brings that memory into the kitchen with this spicy, citrusy shrimp dish.

“Every Sunday after fútbol, we’d make aguachile with fresh shrimp. Now, I get to relive that moment every time I make this.”

🧂 Ingredients

  • 4 serrano peppers
  • 1 red onion
  • 2 cloves of garlic
  • 1 bunch of cilantro
  • Juice of 10 green limes
  • 2 tbsp soy sauce
  • ½ tbsp honey
  • 20 butterflied shrimp, deveined
  • Salt and pepper to taste

🍽️ Preparation

  1. Finely chop half the red onion, garlic, and cilantro.
  2. Remove seeds from serranos and chop finely.
  3. Combine chopped ingredients and continue chopping until integrated.
  4. In a bowl, squeeze lime juice and add the chopped mix.
  5. Stir in soy sauce and honey.
  6. Arrange shrimp on a plate, season with salt and pepper.
  7. Pour aguachile mixture over the shrimp.

🌿 Serving Suggestion

Serve cold with tostadas, sliced cucumber, and avocado. Best enjoyed with friends and a cold drink on a sunny afternoon.

Shrimp Broth Recipe — Zolkin’s Aguablanca-Style

Bold, buttery, and unapologetically spicy.

Victor, our marketing director, is all about bold flavors and fusion. His signature dish is a tribute to spice-lovers—where North Africa meets the Mexican coast.

“If you like it saucy, buttery, and packed with flavor—this one’s for you.”

🧄 Ingredients (For 5 liters of broth)

  • 4 dried ancho or pasilla chiles (depends on availability or flavor)
  • 6 dried chiltepin chiles (or piquín)
  • 1–4 dried árbol chiles (adjust heat to taste)
  • Half a head of garlic, finely chopped
  • Dried epazote, crushed with fingers — to taste
  • Dried oregano, crushed — to taste
  • 1 large white onion
  • ½ bunch of cilantro (only the leaves)
  • 500g (1.1 lbs) ripe guajillo tomatoes
  • 6 tbsp long grain white rice
  • 2 medium white potatoes (optional)
  • 2 peeled carrots (optional)
  • Salt and black pepper — to taste
  • Butter — to taste
  • Avocado oil — to taste
  • Maggi seasoning — to taste
  • 600–700g whole fresh shrimp (with heads and shell)

🔥 Instructions

Step 1: Roast the base

Preheat a pan over low heat. Add avocado oil, then sauté the garlic (around 4 tsp). Once fragrant, add tomatoes and all the chiles. Add a pinch of oregano and black pepper. Roast until the tomatoes are soft and the chile aromas bloom. Remove from heat and blend.

Step 2: Build flavor with shrimp heads

While the tomato mix cooks, peel the shrimp and set the heads aside. In another pan, melt butter and sear the shrimp heads (plus a few peeled bodies) until golden. Add a splash of Maggi seasoning, garlic, and salt. Stir constantly until well browned. Add this mix to the blender.

Step 3: Blend

In the blender with the tomato-chile mix, add cilantro leaves, epazote, salt, and black pepper. Due to quantity, blend in 2–3 batches for better consistency.

Step 4: Cook the broth

Reuse the tomato-roasting pan. Add a bit of avocado oil, more garlic, and sauté the rice until golden. Then pour in the blended mix through a fine strainer to remove any solids. Add diced potatoes and cook for 5 minutes, then add diced carrots. Taste and adjust salt. 5 minutes before turning off the heat, add the peeled shrimp. Make sure the rice is fully cooked.

✅ Final Check

Taste it. Adjust seasoning. Serve hot.
This is coastal comfort — with a kick.

Garlic Butter Shrimp Scampi by Victor

Simple, elegant, and made to impress.

Victor, our Director of Growth, spends most of his time designing and building our future shrimp farms—but when he steps into the kitchen, he’s all about balance: flavor, precision, and just enough heat to make it unforgettable. Inspired by a friend’s Italian recipe, Victor gave it a subtle twist with red pepper flakes and premium Aguablanca shrimp.

“This dish is all about simplicity with soul. Clean flavors. Real ingredients. And shrimp that speaks for itself.”

🧄 Ingredients

  • 1 lb large shrimp, peeled and deveined
  • 2 garlic cloves, finely grated
  • 2 garlic cloves, thinly sliced
  • 1 tsp Diamond Crystal kosher salt (or ½ tsp + ⅛ tsp Morton kosher salt)
  • 3 tbsp extra virgin olive oil
  • ¼ tsp red pepper flakes
  • ¼ cup dry white wine
  • 1 tbsp fresh lemon juice
  • ¼ cup (½ stick) unsalted butter
  • 3 tbsp chopped fresh parsley
  • Warm crusty bread (for dipping – optional but highly recommended)

🔥 Preparation Steps

1. Marinate the shrimp
In a bowl, mix grated garlic, salt, and 1 tbsp of olive oil. Toss the shrimp in this mixture and refrigerate uncovered for at least 30 minutes (up to 1 hour for deeper flavor).

2. Sear and build the base
Heat the remaining 2 tbsp olive oil in a skillet over medium. Cook the marinated shrimp for about 1 minute per side, just until they start turning pink but remain slightly underdone. Remove them from the pan, leaving the oil behind.

3. Create the sauce
In the same pan, add sliced garlic and red pepper flakes. Sauté gently for 1 minute, then pour in white wine and lemon juice. Let it simmer and reduce by half (around 2 minutes). Add butter and stir until melted and the sauce becomes rich and slightly thickened.

4. Final touch
Return the shrimp (and any juices) to the pan. Coat them well in the sauce and cook for about 2 more minutes until fully done. Serve garnished with chopped parsley and warm crusty bread on the side.

✅ Pro Tip

Pair this with a crisp white wine or a citrusy soda for a refreshing balance.

This scampi is quick, elegant, and made even better with Aguablanca shrimp.