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.
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!
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😋
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 .....
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!!!
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!
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.
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
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!
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...
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
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.
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.🤡
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.
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 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.
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!
Aloha, that’s funny.
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’m salivating, you must do a best of Mexican recipes, oh yes
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!
We just made these! Great recipe as always Chef John! We added ripened mango and it was great!
I made these and I literally could not stop eating them. it's my new favorite way to enjoy shrimp.
I loved these! They were delicious and I didn’t burn the house down!
Diced Fresno chilies add a nice pop of color and sweetness to the guacamole, along with the heat.
Also, Rick Bayless for the win.
I could see making a batch of rice and beans, and then making burritos with this yummy shrimp salad!
I am going to make this for lunch next week. Thanks!!!!
Salivating from the Start to the End of the Video ❤
I love you chef John!!!!!!!
This looks delicious! Up there with ‘Greek Lemon Chicken and Potatoes’ and ‘Your first Turkey’. :-)
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 think Rick Bayless would approve.
I would love to see you two combine forces 😁
Nice Rick Bayless reference.
Going to make this tomorrow!
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 .....
Divine ! I love the fact there is no cheese on top ! Perfect ceviche too ! ❤ Cool dish for summertime !
Served these to my family last night, it was a huge hit - awesome!
Man, I alwas already having an awesome Sunday. Now this!
Shoutout to Rick Bayless, that guy's a beast.
Well done Chef, as a Mexican i aprove it!!!
Wonderfully delicious! We used fresh oregano garnish and homemade corn tortillas.
WOW! FANTASTIC!!!
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 😅
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.
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!!!
Great recipe! I would say it's pretty authentic! I'm mexican
Thanks for the avocado pit tip.
I need to try this. Shrimp get cooked in the lime juice...yummy. Ceviche is delicious.
I needed this today ! 🙏 You are sanity for many of us in these days!
Dang my mouth is watering !
Very different chef as it is done in Mexico but it looks delicious and I will like the idea
Looks delicious John, definitely plan on giving this a try. Thank you for sharing.
Fantastic 🎉🎉
Haha nice Rick Bayless callout. Thanks chef.
"...an under-salted avocado is an evil avocado" 😅😅
So delicious. Thank you, chef.
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.
I am hungry! Looks totally delicious.
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!
I saw what you did at 09:07
I'm glad to know you're just like one of us 😅
That tostada looks scrumptious 🤤
This is awesome.
Love it, looks fantastic
Amazing commentary
I wish I didn't have to go to work soon because I would make 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.
You've just earned a Knighthood.
Oh my word Chef John, you have done it again. My mouth is watering. Thank 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.
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
I’m definitely going to make this!
Looks awesome!
I need to eat this right now !,🤤
I know what I’m making for Cinco de Mayo!
Ham sandwiches?
yum
Yum! Gotta try this one!
I'm making this tomorrow
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!!
crunchy, fried, corn? may I have some more please!
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!
you're killing it chef
^*You’re, not you’re ^comma after it ^*Chef, not chef ^punctuation after Chef.
@@spanqueluv9er shut up nerd
My wife still blames you for me setting our kitchen on fire while making your Scotch Eggs for Easter. True story.
I blame you.🤷♂️
Well, I’m making this tonight.
Yum Yum! 🙂
Yummy!
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?😳😳🧐🧐🙄🤦♂️🤡💩
This is celebratory dish, Shef John ❤❤❤
^It’s an everyday dish, not a special one. Also ^*Chef, never Shef🤦♂️
looks vantastic! lol!
8:18 Ooops, licked the finger😆🤣 bad chef lol jk. As long as it’s not a restaurant order💖💖
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
When the recipe calls for ketchup: “Yeah I’ll be using gochujang or tomato paste.”
When Chef John said "Toastadas are easy to make and fun to eat!", I expected him to challenge me to a pokemon battle
Needs some radish slices.
mexican green chutney with spicy shrimp chaat on top of fried roti, very nice
@sergeigen1 🙄🤦♂️Just stop.🤡
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!
Ima headed to the sto…
A shell on top keeps my mustache clean
❤
Can ya do an aquachile recipe?
^*aguachile, never aquachile
Goddamn. This looks amazing
Adding baby scallops and/or calamari &/or any white fish, then you can have Ceviche Tostadas on Fridays.
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.
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.🤡
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.
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. 💜
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.🤷♂️
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.
The Rick Bayless, of how to play this. Had me giggling!
"an undersalted avocado is an evil avocado" jeez Chef John why you gotta come for me so hard?
“Chef John why you gotta come for me so hard?” Jeez @Snuggleberry1119 why you gotta post such a pornographic comment?🤡🤡🤡🤦♂️🤦♂️🤦♂️
👌👌👌
Denaturing IS cooking. What we call cooking is mostly denaturing by heat but denaturing is the name of the game.
Chef John you are psychic I have everything in my fridge to make this I just got in from the local bar a little tipsy it's time to get munching! Kudos
@EDM1991 Nice run-on sentence, wino.🙄🤦♂️🤡
camarones ala tostada
I LOVE THIS!!! I'm catholic and I fast from meat on Friday so this is perfect for dinner!
^No one cares.