Shrimp and Avocado Salad
Ensalada de Camarónes y AguacateFor this modern nueva cocina salad the ingredients are very finely diced and mixed with a little mayonnaise and lime juice to hold everything together. For a special presentation, the salad is packed into a ramekin and inverted onto a bed of lettuce, but you can serve it as you please. Whole shrimp decorate the top of the salads.
Ingrediënten
Makes 4 servings
- ¾ pound 50 to 60 small shrimp, peeled and cooked, tails removed
- 3 tablespoons finely diced jicama
- 1 plum tomato seeded and very finely diced or minced
- 1 tablespoon finely chopped fresh parsley
- ½ jarred pickled jalapeño chile en escabeche, seeded and minced
- 1 teaspoon mayonnaise
- 1 teaspoon fresh lime juice
- ¼ teaspoon salt or to taste
- 1 avocado Hass variety preferred, peeled and mashed
- 8 butter or red leaf lettuce leaves
Instructies
- Rinse and drain the cooked shrimp.
- Reserve 8 whole shrimp.
- Chop the remaining shrimp into 1⁄4-inch pieces and put in a bowl.
- If made ahead, add all of the remaining ingredients except the avocado to prevent it from turning brown.
- Refrigerate the shrimp mixture.
- About one hour before serving, mix the avocado into the shrimp salad and refrigerate again until ready to serve.
- To serve, place 2 lettuce leaves on each of 4 serving plates.
- Tightly pack about ½ cup of the shrimp salad into a ½ cup ramekin or flat-bottomed measuring cup.
- Invert onto a serving plate.
- Repeat with remaining plates.
- Place 2 of the reserved whole shrimp on top of each salad.
- Serve at once.
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