Yuzu is type of citrus fruit that grows in Asia. You can find the juice bottled at Japanese markets or Trader Joes. If you want to make it spicy you can also get yuzu kosho paste and add between 1/8-1/4 teaspoon.
1 pound large shelled shrimp— about 20 shrimp
3 Tablespoons chopped fresh dill
2 Tablespoons chopped parsley
3 Tablespoons chopped scallion
1 Tablespoon olive oil
1 Tablespoon + 1 teaspoons Kosher salt
2 Persian cucumbers - optional
1 very ripe avocado
1 teaspoon Kosher salt
1 teaspoon olive oil
2 teaspoons yuzu juice
Place the shrimp in a large pot. Cover with cold water, add 1 Tablespoons of salt and squeeze half a lemon in the water. Bring to a gentle simmer over medium heat. The water should be shimmering at the side of the pot and there should be a little steam and that’s it. Set your timer for 6 minutes. Remove the shrimp, drain and run under cold water. Pat dry and chop each shrimp in three. Toss in a bowl with the herbs, olive oil, 1/2 a lemon, and 1 teaspoon of salt. Adjust the salt and lemon if needed and chill in the refrigerator.
Press the avocado through a tamis or mash until smooth with a fork. Stir in the olive oil, salt, and yuzu. Taste and adjust the salt and citrus to taste.
If serving with Persian cucumber, thinly slice the cukes.
Spread a layer of avocado on top of each tostada top with shrimp and scatter cucumber slices between pieces of shrimp.