AGUACHILE TOSTADAS X LIMEY BENDER
An original recipe from @franciscocooks.
Find the full video and much more here.
Fresh shrimp “cooked” in a bold marinade with a kick from Limey Bender by Lord’s Hot Sauce—served on homemade tostadas with a creamy yogurt-cheese spread, crisp cucumber, and red onion. The perfect dish to spice up warmer days—recipe below! Buen provecho! 🌞🔥
Ingredients
Serving 4 tostadas
- 4 corn tortillas
- 2 cups canola oil
- 150g raw shrimp, cleaned and deveined (shell removed)
- ½ red onion, thinly sliced
- 3 Persian cucumbers
- 5 fresh jalapeños
- 1 cup tomatillos, diced
- 1 cup fresh cilantro leaves (approx.)
- 125ml Lord’s Limey Bender
- 1 cup fresh lime juice
- ½ cup cream cheese
- ½ cup Greek yogurt
- Kosher salt
Directions
1. Pour the canola oil into a heavy-bottomed skillet and slowly bring it up to temperature (ideally 350°F).
2. Carefully add the tortillas and press them down to prevent puffing. Fry, fully submerged in oil, for about 2 minutes. Flip and repeat on the other side until they harden and turn deeply golden brown. Remove from the oil and let them rest on a wire rack. Immediately season with salt so it adheres. Repeat with all tortillas.
3. Finely chop three jalapeños and the tomatillos. Add them to a large bowl.
4. Stir in the lime juice, a big pinch of salt, and the chopped jalapeños and tomatillos.
5. Add the 125ml of Lord’s Limey Bender. Mix well until combined.
6. Add the shrimp to the bowl, ensuring they are fully submerged in the aguachile. Let rest in the fridge for 15 to 20 minutes.
7. In a small bowl, whisk together the cream cheese and Greek yogurt with a pinch of salt until smooth. Set aside.
8. Thinly slice the red onion, the two remaining jalapeños, and the Persian cucumbers.
9. To assemble, spread 2 tablespoons of the creamy mixture on each tostada. Spoon the shrimp aguachile on top, then garnish with red onion, cucumber, jalapeño slices, and fresh cilantro. Drizzle more aguachile over the top before serving.
