The shrimp/avocado combination is a very refreshing one often eaten under the tropical sun. Let the melt-in-your-mouth avocados and fresh shrimps transport you to your favorite tropical beach and enjoy. It is interesting that both the Ivorian and the Cuba recipes have ketchup as an ingredient, go figure!
Tropical shrimp cocktail
Print recipe
| Serves | 2-4 |
| Prep time | 20 minutes |
| Meal type | Appetizer, Salad |
Ingredients
- 1 ripe but firm Florida or 2 Hass avocados, (pitted, peeled, and diced)
- 1/2 head iceberg lettuce, torn into small pieces
- 1lb fresh medium-sized shrimp, (cooked, peeled, and deveined)
- 1/2 cup fresh bitter orange juice, or ¼ cup regular orange juice and 1/4 cup fresh lime juice
- 1/2 cup ketchup
- 2 tablespoons minced red onion
- 1/4 cup olive oil
- Salt and freshly ground black pepper to taste
- 2 to 3 ripe plum tomatoes, (seeded and finely diced)
- 1 to 3 ajis cachucha, (seeded and minced (chili peppers))
- minced fresh cilantro
- 3 ro 4 tablespoons Fresh cilantro sprigs, lemon and/or lime slices or zest, cachucha peppers, and/or watercress
Directions
| 1. | Cut the avocados into bite-size chunks and set aside. Fill the bottom of chilled individual glasses or serving bowls with lettuce and arrange the shrimp and avocado on top. |
| 2. | In a small mixing bowl, whisk together the bitter orange juice, ketchup, and onion. Gradually whisk in the oil. Taste, and season with salt and pepper. |
| 3. | Stir in the tomatoes, chiles, and minced cilantro. Spoon the sauce over the shrimp and avocado. Garnish with cilantro sprigs and serve. |
