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Avocado Shrimp Tostones with Salt Cured Egg Yolk

Avocado Shrimp Tostones with Salt Cured Egg Yolk
1 hr 50 Minutes Total time 35 Minutes Prep time 1 hr 15 Minutes Cook Time 195 Calories 8 Servings



1.     Stir sea salt and sugar in a medium bowl. Spread 1½ cups sea salt mixture in a wide, shallow dish. Make 4 indentations in the salt mixture with the back of a large spoon. Add 1 egg yolk to each indentation; cover yolks with remaining 1½ cups sea salt mixture. Cover with plastic wrap; refrigerate 7 days.


2.     Line a rimmed baking pan with parchment paper. Set oven to lowest baking temperature (about 170°F). Carefully rinse salt off yolks with water; place on prepared pan. Bake yolks 1 hour or until dry and firm. Let cool; use immediately or refrigerate in an airtight container up to 3 weeks.


3.     Cook shrimp and 1 quart water in a medium saucepot over medium-high heat 5 minutes or until shrimp turn opaque throughout; drain and rinse with cold water until cool.


4.     Heat oil in a large nonstick skillet over medium heat. Add plantains in a single layer; cook 4 minutes or until golden brown, turning once. Transfer plantains to cutting board.


5.     Smash plantains to ½-inch thick with a spatula; submerse in a bowl of cold water 1 minute. Remove plantains from water; pat dry with paper towel. Reheat oil in skillet over medium heat. Add plantains; cook 5 minutes or until crisp, turning once. Transfer plantains to a paper towel-lined plate.


6.     Mash avocado and kosher salt in a small bowl with a fork. Place plantains on serving platter; top with mashed avocado and shrimp. Grate 1 cured egg yolk over shrimp; sprinkle with cilantro and/or dill. Makes 16 tostones.

Tips & tricks

Chef Tip

If preparing the avocado mixture ahead of time, add 1 to 2 teaspoons of fresh lemon or lime juice to prevent oxidation and browning of the avocado.


Use the remaining cured egg yolks by grating over pasta, rice, soup or toast.

Gluten-free Eggs Shellfish

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