Shrimp Tostadas


  • sunflower or grapeseed oil for shallow-frying
  • 4 small tortillas
  • 150 g (5 oz) creme fraiche or light cream cheese
  • 6 spring onions or 1 shallot, peeled or trimmed, and finely chopped
  • 3 tomatoes, seeded and diced
  • 2 tablespoons fresh coriander, chopped
  • 2 or 3 pickled Jalapeño peppers, chopped
  • 1 tablespoon lime juice and grated zest of half a lime
  • 250 g (½ lb) peeled coldwater shrimps
  • salt
  • pepper
  • half an iceberg lettuce, shredded
  • 1 ripe avocado, peeled and diced


Heat the oil in a frying pan, and in it fry the tortillas, one at a time, until crisp. This will take about 2 minutes each. When cool, spread each with the creme fraiche.

Gently mix, in the order given, the onions, tomato, coriander, jalapeño, lime, shrimps and seasoning. Cover each tostada with the shredded lettuce, heap the shrimp mixture on top, and spoon the diced avocado over it, finishing off with any remaining creme fraiche.