Wednesday, February 27, 2008

Aguacate Relleno de Camaron (Shrimp Filled Avocados)

You will need an avocado per person.... make sure they are perfect.
Shrimp (can use very small ones or if you like, large ones cut up, cleaned, very lightly cooked so they don't get hard (as soon as color change), chill or put in ice water bath to stop cooking. Tomato
Green Onion
Cilantro (Pico de Gallo)
(optional: jicama, cucumber, orange pieces, mango)
salt and pepper
salsa de habanero
(optional: thin chile guajillo slices stir fried in oil, poblano chile pieces, very thin serrano chile slices)
Make the salad first as the avocados are split right before serving.

In small bowl: mayonnaise, 1 tbls salsa de habanero, 2 tsp sugar, 2 tsp lemon juice. Mix well and taste, adjust seasonings.
Chop all the veggies and put in bowl with shrimp, mix and add dressing. If you are not serving at once put it all in fridge and don't mix until you're eating. Split avocados in two and put some lemon juice on top so they will not get dark, you can cut a small lice off the bottom so they will sit right, fill with salad. Note: You can also use the octopus pieces sold at the market instead or along with the shrimp. Vary seafood and fish as you like. (can use smoked tuna, sierra fish cooked in lemon juice or any other type of fish you like.

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