So my husband and I recently got back from an amazing trip to Puerto Vallarta, Mexico. We relaxed by the pool, went parasailing, Kayaking, Ziplining, hung out in hammocks by the ocean, and much, much more. It was perfect!
One of my favorite parts of it though was when we went to this cooking class. They showed us how to make a variety of simple Mexican dishes, which, living in Arizona, I had had before. But then they taught us to make these Aguachile Tostadas. At first I thought it was simply Guacamole with shrimp, and wasn’t too excited to eat it. One bite in though and I was HOOKED. It blew my mind how good it was! So I took a mental note of all the ingredients and their amounts, and knew I had to make it an official recipe on here.
So we got home on a Friday, and then I made it on Sunday. And then again on Tuesday…. then again on Thursday. I (obviously) couldn’t stop thinking about it and eating it! The texture, with the pop of Shrimp, the creaminess of the mashed Avocados, the slight heat from the diced Chile pepper…man. My mouth is watering just thinking about it!
I think next time I need a break from life, I think I’m going to make this, and then possibly a virgin Pina Colada. Then put on sounds of the ocean and pretend like I’m back in that outdoor kitchen in Mexico. Feel free to join me in that escape! Let me know if you liked this recipe by posting a comment below. And don’t forget to follow me on Pinterest and Instagram under @thefloruedcountertop.
- 3 Medium Avocados (ripe)
- 1/2 Red Onion
- 1/2 Cucumber
- 1/2 Serrano Chile Pepper
- 12oz Tail-off, Peeled & Deveined Cooked Shrimp
- 1/4 cup Cilantro
- 1 Lime
- 1 1/2 tsp Salt
- 12 Corn Tortillas or Corn Tostadas
- Oil, for for frying (only need if using Corn Tortillas)
- In a medium bowl, mash the three avocados well. Thinly sliced the 1/2 Red Onion, then slice in half or smaller, if you prefer.
- Cut the 1/2 Cucumber in half and then in thin slices, followed by finely chopping the 1/2 Serrano Chile pepper. Depending on your spice tolerance, you can decide whether to leave in the seeds.
- Chop each piece of the 12oz of cooked Shrimp into 2-3 portions, finely chop the 1/4 cup of Cilantro. Squeeze the juice of 1 Lime into the bowl, and 1 1/2 tsp of salt.
- Mix well. Cover and refrigerate until using.
- If you choose to fry your own Tostada shells (I prefer this because I can make them extra crunchy), do so now over hot oil. Fry each side to your preference. Top each Tostada with the Aguachile. Enjoy!