Ingredients:
4-5 firm ripe avocados from Mexico
1 lb medium sized cooked shrimp
½ medium red onion, diced finely
2 radishes, diced finely
½ red bell pepper, diced finely
2 celery stalks, diced finely
2 hardboiled eggs, diced
5 Tbs cilantro aioli or regular mayonnaise
Limejuice from 1 lime
Salt/pepper to taste
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Preparation:
1. Chop shrimp in half, if desired keep a few to garnish.
2. Combine diced onions, radishes, bell pepper, celery, eggs, shrimp, ½ of the limejuice and aioli in a bowl, mix well.
3. Taste and salt/pepper if necessary.
4. Cut avocados in half, remove seed and peel carefully.
5. Drizzle remaining limejuice over avocados, this help keep them from darkening too quickly.
6. Use a spoon to stuff avocados with shrimp salad filling.
7. Add any garnishes and serve immediately.
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Serves:
4
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Cook Time:
20 min.
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Serve with aji or hot sauce if you want to spice it up. Also, if you’re serving it as a salad and have any extra cilantro aioli.
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