Photo by Marisa Zanganeh
Yields 2-3 servings as appetizer
1 liter water
8 ounces fresh medium shrimp, deveined
1 bay leaf
¼ Spanish onion
½ teaspoon peppercorns
4 ripe Hass avocados
½ red onion, finely sliced
1 small garlic clove, finely chopped
2 tablespoons cilantro, finely chopped
1 jalapeño pepper, seedless and deveined, diced
½ serrano pepper, seedless and deveined, diced
1 teaspoon salt
1 teaspoon pepper
½ ripe tomato, seedless and pulpless, diced
1. Pour water into a medium-sized pan. Add bay leaf, Spanish onion and a teaspoon each of salt and pepper. Boil 8–10 minutes. Add shrimp, lower heat to minimum setting and heat for 1 minute or until shrimp turn pink.
2. Remove shrimp and blanch in cold water. Drain, slice in half and set aside.
3. Slice avocado in half, remove the seed, peel and cut avocado in squares. Place in a glass bowl.
4. Add the red onion, garlic, jalapeño and serrano peppers, shrimp, diced tomato, lemon juice and salt to taste, and mix carefully. Serve immediately.
To learn more about me or my recipes, visit me at DenisseOller.com and at AARP, where I am a chef and nutrition expert.