Just made these tonight. Just outstanding! I didn't have any dried chipotle seasoning, but I did have a can of chipotle peppers in adobo. So I used a small spoonful of the adobe sauce. Oh, and the ketchup of course. Thank you Chef John for another home run and easy week night dinner. *chef's kiss*
I'm reminded of my Aunt from the Finger Lakes, NY area visiting us in North Texas. We took her to a Tex-Mex restaurant where she ordered a Guacamole Tostada. Then she asked for the Guac on the side, not fully understanding the concept. We held our comments after seeing the waiter's puzzled expression as he looked to us for help. Well, the look on her face when she received a small bowl of Guac with a bare tostada was priceless!
@@superbeast4287 nope, it sounds like a funny comment on a recipe video. If you want to make it about social commentary though, it's my body, it's my choice. Don't ever tell me what I have to do with my body. Mmmk?
Chef John ❗I made thus tonight 5/6/23. Followed to the T. ⭐⭐⭐And oh my goodness how yummy. My family enjoyed it. It was light alittle spicy alittle sweet Perfect combination. Loved it. And yes I put the "optional but mandatory" ketchup😂😂 Thanks Chef this was a Winner😋
I just tried these and they are wonderfull. One thing I added was to top it with graded cabbage seasoned with lemon juice and salt. Really made it crunchy.
If yer using corn tortilla...make your own. With lard. Flour doesn't matter as much, but FRESH corn tortillas are SOOO much better than store bought!!!
again made my morning Chef John thank you .. And i may suggest , never pull off a shrimp tail they just get excited....I am so sorry for that one .....
In Colombia ketchup is absolutelly mandatory. We use it all the time with shrimp ceviche.. we call it shrimp coctail! Spread it on a soda cookie and you are golden!
Hello, great hot summer day recipe thank you. If I was assembling these a bit ahead of time and keeping in the fridge how would store, stack, tray them? In my case 6-8 of them. Steve Manitoba
An 0ption? Cut the Tortilla shell into quarters or sixths before frying then plate the pieces to reform and top with the dip. A little easier to pick up. Or use the individual "chips" as a scoop.
Sadly even the corn tortillas aren't 100% corn where I live (Brisbane, Australia) but this looks so delicious I'm going to have to make it anyway. We do have really good prawns at least. Magnificent!
This is true, that's why I make my own corn tortillas, it's easy one you get use to it. Our prawns are the best, I'm a prawn fisherman out of Mooloolaba and I can't wait to try this 😊
Late, but I'll fire this off anyway. The ground, nixtamalized corn used for corn tortillas is available in a dried version which *might* be available in Australia (although probably only by online order). The brand I'm familiar with is Maseca, although there are others. I don't have a link to the exact video, but if you dig through some of Rick Bayless' cooking videos on his channel you should find a recent one he did on tortillas that will have a lot of excellent information.
these look so delightful-i'm tempted to skip the cilantro in either the guacamole or the deviled shrimp (just a preference) and i'm really curious how the would do with pineapple subbed for the tomatoes (and maybe the optional/mandatory ketchup) looking forward to these in the next weekend or two. thanks!
Optional. Sour creme in. Avocado. Add the. Diced tomatoes. Celery. Too. Then the shrimp. Mixture to the side. For your personal. Amount. Crunchy Shells are. Available. In most stores.
I mean... it's a shrimp tostada, why in hell would there be cheese on it? Have you ever seen a shrimp or fish taco with cheese? I certainly haven't, and I hope I never do
Shrimpier ... if you don't have it in your dictionary ... just ask where on Earth they are .. the editing bord..... I go by what my chef says...always inspirational.... hat .... though I aint got one... in a manner of speaking ... hat always... Thanks Chef John... for packing so much fun... so much instruction... and most importantly ... the right amount of cayenne in it ... warmest regards...
Trying these this week. My genius idea of tostado...instead of deep frying tortillas - just put papadoms in sandwich press . Easier. Healthier. Different flavour of course but yummo
^*tostada, never tostado ^*papadum, never papadom A papad is not strong enough to act as a tostada and is the totally wrong flavor.🤦♂️👎 PS A tostada isn’t unhealthy to begin with. Sit down.🤡
I never hold the avocado when removing the pit. There's a lot of emergency room visits for that. Just leave it on the cutting board and do it the same way, and you'll never lose your fingers to the guacamole gods
another way to keep the avocado from turning brown is to put the pit back into the mashed avocado or guacamole. For some reason it keeps it from turning brown.
@robster3323 Nope. Once the pit is removed there is no stopping the flesh that used to be in contact with the seed from oxidizing even if you put the pit back in.🤷♂️
I deep fry and form a cup with the spider spatula thing. It makes a perfect cup. I like it like that it helps it from the ingredients spilling out a lil.
Perfect timing, Chef John. Today is the first day in Houston this year that the weather said, "Get ready, mother fu**ers! It's about to get HOT!" So cold foods are needed.
@@spanqueluv9er LOL, It has nothing to do with Old Bay seasoning... LOL, watch the video again, Chef John says " and a few of shakes of Cayenne just to stay in shape" It is a running joke, since he puts cayenne in EVERYTHING .... LOL 🙂
I think blacked grilled corn off the cob would be good in that mixture. I'm going to make this next weekend.
Good call, would extend the filling for more servings too
Love it!
Just made these tonight. Just outstanding! I didn't have any dried chipotle seasoning, but I did have a can of chipotle peppers in adobo. So I used a small spoonful of the adobe sauce. Oh, and the ketchup of course. Thank you Chef John for another home run and easy week night dinner. *chef's kiss*
We just made these! Great recipe as always Chef John! We added ripened mango and it was great!
This looks delicious! Up there with ‘Greek Lemon Chicken and Potatoes’ and ‘Your first Turkey’. :-)
I'm reminded of my Aunt from the Finger Lakes, NY area visiting us in North Texas. We took her to a Tex-Mex restaurant where she ordered a Guacamole Tostada. Then she asked for the Guac on the side, not fully understanding the concept. We held our comments after seeing the waiter's puzzled expression as he looked to us for help. Well, the look on her face when she received a small bowl of Guac with a bare tostada was priceless!
Aloha, that’s funny.
I could see making a batch of rice and beans, and then making burritos with this yummy shrimp salad!
Nice Rick Bayless reference.
Going to make this tomorrow!
I loved these! They were delicious and I didn’t burn the house down!
I am going to make this for lunch next week. Thanks!!!!
Optional but also mandatory 😂 got it
I caught that too. Hahaha
You don't have to do it, but if you don't do it, you're wrong.
@@notahotshot kinda sounds like the whole wearing of the masks thing.
@@superbeast4287 nope, it sounds like a funny comment on a recipe video. If you want to make it about social commentary though, it's my body, it's my choice. Don't ever tell me what I have to do with my body. Mmmk?
@@superbeast4287 not sure how you got from exaggeration to science but ok 😂
I love you chef John!!!!!!!
Diced Fresno chilies add a nice pop of color and sweetness to the guacamole, along with the heat.
Also, Rick Bayless for the win.
An unsalted avocado is an evil avocado. 😂 I’m dying. He is, however, correct.
A little lemon pepper Mrs Dash works for those of us who cannot have salt.
Chef John, I’m salivating, you must do a best of Mexican recipes, oh yes
I learned that Avocado pushing trick from one of your videos years ago and I've used it ever since thank you for that!!!
Chef John ❗I made thus tonight 5/6/23. Followed to the T. ⭐⭐⭐And oh my goodness how yummy. My family enjoyed it. It was light alittle spicy alittle sweet Perfect combination. Loved it. And yes I put the "optional but mandatory" ketchup😂😂 Thanks Chef this was a Winner😋
Well done Chef, as a Mexican i aprove it!!!
I just tried these and they are wonderfull. One thing I added was to top it with graded cabbage seasoned with lemon juice and salt. Really made it crunchy.
I made these and I literally could not stop eating them. it's my new favorite way to enjoy shrimp.
Wonderfully delicious! We used fresh oregano garnish and homemade corn tortillas.
"...an under-salted avocado is an evil avocado" 😅😅
Served these to my family last night, it was a huge hit - awesome!
If yer using corn tortilla...make your own. With lard. Flour doesn't matter as much, but FRESH corn tortillas are SOOO much better than store bought!!!
I am hungry! Looks totally delicious.
Dang my mouth is watering !
Great recipe! I would say it's pretty authentic! I'm mexican
WOW! FANTASTIC!!!
I think Rick Bayless would approve.
I would love to see you two combine forces 😁
again made my morning Chef John thank you .. And i may suggest , never pull off a shrimp tail they just get excited....I am so sorry for that one .....
Very different chef as it is done in Mexico but it looks delicious and I will like the idea
Can’t wait to try your awesome deviled shrimp!! That was a nice nod to Rick too.
I think the nod was to rick, who is not on speaking terms with skip 😅
Salivating from the Start to the End of the Video ❤
Thanks for the avocado pit tip.
Man, I alwas already having an awesome Sunday. Now this!
Looks delicious John, definitely plan on giving this a try. Thank you for sharing.
I needed this today ! 🙏 You are sanity for many of us in these days!
That tostada looks scrumptious 🤤
I wish I didn't have to go to work soon because I would make this right now!!!
I need to try this. Shrimp get cooked in the lime juice...yummy. Ceviche is delicious.
So delicious. Thank you, chef.
Fantastic 🎉🎉
In Colombia ketchup is absolutelly mandatory. We use it all the time with shrimp ceviche.. we call it shrimp coctail! Spread it on a soda cookie and you are golden!
Amazing commentary
Thank you for the avocado pit safety tips. I’m going to make some homemade corn tortillas and then try some of this recipe. Sounds terrific.
Hello, great hot summer day recipe thank you. If I was assembling these a bit ahead of time and keeping in the fridge how would store, stack, tray them? In my case 6-8 of them.
Steve
Manitoba
Haha nice Rick Bayless callout. Thanks chef.
Love it, looks fantastic
I know what I’m making for Cinco de Mayo!
Ham sandwiches?
I need to eat this right now !,🤤
An 0ption? Cut the Tortilla shell into quarters or sixths before frying then plate the pieces to reform and top with the dip. A little easier to pick up. Or use the individual "chips" as a scoop.
Needs some radish slices.
My wife still blames you for me setting our kitchen on fire while making your Scotch Eggs for Easter. True story.
I blame you.🤷♂️
Sadly even the corn tortillas aren't 100% corn where I live (Brisbane, Australia) but this looks so delicious I'm going to have to make it anyway. We do have really good prawns at least. Magnificent!
This is true, that's why I make my own corn tortillas, it's easy one you get use to it. Our prawns are the best, I'm a prawn fisherman out of Mooloolaba and I can't wait to try this 😊
Late, but I'll fire this off anyway. The ground, nixtamalized corn used for corn tortillas is available in a dried version which *might* be available in Australia (although probably only by online order). The brand I'm familiar with is Maseca, although there are others.
I don't have a link to the exact video, but if you dig through some of Rick Bayless' cooking videos on his channel you should find a recent one he did on tortillas that will have a lot of excellent information.
This is awesome.
Shoutout to Rick Bayless, that guy's a beast.
I’m definitely going to make this!
these look so delightful-i'm tempted to skip the cilantro in either the guacamole or the deviled shrimp (just a preference) and i'm really curious how the would do with pineapple subbed for the tomatoes (and maybe the optional/mandatory ketchup) looking forward to these in the next weekend or two. thanks!
Yum! Gotta try this one!
I saw what you did at 09:07
I'm glad to know you're just like one of us 😅
This looks delicious. Even my finicky lady-friend would have approved. Greetings from Xalapa Mexico.🙂
^Wins most awkward comment award.🙄🤦♂️🤡
@@spanqueluv9erlol hey maybe it makes sense in Spanish!!
Yummy!
Looks awesome!
You've just earned a Knighthood.
Optional. Sour creme in. Avocado. Add the. Diced tomatoes. Celery. Too. Then the shrimp. Mixture to the side. For your personal. Amount. Crunchy Shells are. Available. In most stores.
Reported as. Spam. For the overuse. Of full stops.
I'm making this tomorrow
you're killing it chef
^*You’re, not you’re ^comma after it ^*Chef, not chef ^punctuation after Chef.
@@spanqueluv9er shut up nerd
yum
Well, I’m making this tonight.
Divine ! I love the fact there is no cheese on top ! Perfect ceviche too ! ❤ Cool dish for summertime !
I mean... it's a shrimp tostada, why in hell would there be cheese on it? Have you ever seen a shrimp or fish taco with cheese? I certainly haven't, and I hope I never do
crunchy, fried, corn? may I have some more please!
Oh my word Chef John, you have done it again. My mouth is watering. Thank you!
❤
This is celebratory dish, Shef John ❤❤❤
^It’s an everyday dish, not a special one. Also ^*Chef, never Shef🤦♂️
Shrimpier ... if you don't have it in your dictionary ... just ask where on Earth they are .. the editing bord..... I go by what my chef says...always inspirational.... hat .... though I aint got one... in a manner of speaking ... hat always... Thanks Chef John... for packing so much fun... so much instruction... and most importantly ... the right amount of cayenne in it ... warmest regards...
^W in the actual f is happening here? Is this what happens when you go down the bath salts rabbit hole?😳😳🧐🧐🙄🤦♂️🤡💩
Trying these this week. My genius idea of tostado...instead of deep frying tortillas - just put papadoms in sandwich press . Easier. Healthier. Different flavour of course but yummo
^*tostada, never tostado ^*papadum, never papadom
A papad is not strong enough to act as a tostada and is the totally wrong flavor.🤦♂️👎
PS A tostada isn’t unhealthy to begin with. Sit down.🤡
Yum Yum! 🙂
Can ya do an aquachile recipe?
^*aguachile, never aquachile
8:18 Ooops, licked the finger😆🤣 bad chef lol jk. As long as it’s not a restaurant order💖💖
Ima headed to the sto…
I was rather expecting a tostada rhyme but for the life of me I can't think of one. Erik Estrada I guess lol
I'm making it tomorrow night! Yumbo!
mexican green chutney with spicy shrimp chaat on top of fried roti, very nice
@sergeigen1 🙄🤦♂️Just stop.🤡
When the recipe calls for ketchup: “Yeah I’ll be using gochujang or tomato paste.”
I never hold the avocado when removing the pit. There's a lot of emergency room visits for that. Just leave it on the cutting board and do it the same way, and you'll never lose your fingers to the guacamole gods
another way to keep the avocado from turning brown is to put the pit back into the mashed avocado or guacamole. For some reason it keeps it from turning brown.
@robster3323 Nope. Once the pit is removed there is no stopping the flesh that used to be in contact with the seed from oxidizing even if you put the pit back in.🤷♂️
I LOVE THIS!!! I'm catholic and I fast from meat on Friday so this is perfect for dinner!
^No one cares.
A shell on top keeps my mustache clean
looks vantastic! lol!
I deep fry and form a cup with the spider spatula thing. It makes a perfect cup. I like it like that it helps it from the ingredients spilling out a lil.
^That’s a tortilla bowl, not a tostada. If you are spilling your tostada you are going too fast.🤦♂️
@@spanqueluv9er its not a bowl it only, has a slight shape.
I think I will try substituting cucumber for the tomato. This recipe has many possibilities.
Push the pit from the back of the avacado and it'll pop right out. 💜
Goddamn. This looks amazing
"Carefully"
Perfect timing, Chef John. Today is the first day in Houston this year that the weather said, "Get ready, mother fu**ers! It's about to get HOT!" So cold foods are needed.
@sjelliott6660 You don’t need a video from this guy to inform you how to eat, you can probably figure that out on your own.🤦♂️
@@spanqueluv9er Thanks for your asinine opinion.
Try Old Bay instead of Cayenne! Nice job!
Not gonna happen... Chef John has to stay in shape. 🙂
@@lmeade7401 Umm… huh? What does staying in shape have to do with Old Bay seasoning??🤔🧐🤷♂️
@@spanqueluv9er LOL, It has nothing to do with Old Bay seasoning... LOL, watch the video again, Chef John says " and a few of shakes of Cayenne just to stay in shape" It is a running joke, since he puts cayenne in EVERYTHING .... LOL 🙂
Adding baby scallops and/or calamari &/or any white fish, then you can have Ceviche Tostadas on Fridays.
Now that I have to watch my sodium omg do we love salt. This look freaking amazing. My version won’t be as tasty😢
Chef John: What Range/Oven do you use (make & model please)? I love the broiler shots I sometimes see. Is that Infared? Thanks!!!
dont use a knife to remove the pit, you can end up with avocado hand. just squeeze the avocado half and the pit will pop out.
camarones ala tostada