Avocado Dressed Shrimp a la Mexicana
A simple creamy shrimp salad with fresh vegetables. Creamy from avocado, lively with green chile and cilantro, and toothsome with crunchy white onion and ripe tomato-that’s why this very simple shrimp salad is a la mexicana.
NotesWorking ahead: This salad is best when eaten within an hour or two of being made. Keep it refrigerated until just before serving.
Total Timeunder 30 minutes
OccasionCasual Dinner Party, Family Get-together, game day
Recipe Courseappetizer, tapas/small plates
Dietary Considerationegg-free, gluten-free, lactose-free, peanut free, soy free, tree nut free
Type of Dishcanape/crostini
- 12 ounces (about 2½ cups) medium-small, peeled-and-deveined cooked shrimp
- 1 medium white onion, cut into ¼-inch pieces
- 1 large red-ripe tomato, cut into ¼-inch pieces (you should have a generous cup)
- ¼ to 1/3 cup fresh lime juice
- Hot green chile(s) to taste (usually 3 serranos or 1 to 2 jalapeños), stemmed and roughly chopped
- 1 medium, ripe avocado, pitted, flesh scooped from the skin and roughly chopped
- 1/3 cup (loosely packed) roughly chopped cilantro (thick bottom stems cut off), plus sprigs for garnish
In a medium bowl, combine the shrimp, onion and tomato. Measure the lime juice into a food processor or blender. Cover and turn on. Drop in the chile(s) and, when finely chopped, turn off and scoop in the avocado and cilantro. Process until smooth. Thin to a “creamy dressing” consistency with water, usually 2 to 3 tablespoons. Taste and season with salt. Usually about 1 teaspoon. (You will have about 1½ cups.) Mix the dressing into the shrimp mixture. Cover with plastic wrap directly on the surface of the shrimp a la mexicana and refrigerate. When you’re ready to serve, scoop into a serving bowl. Decorate with cilantro sprigs and it’s ready.
2010 Rick Bayless and Deann Groen Bayless