This recipe for shrimp stuffed avocado is made with ripe avocado filled with shrimp, red onion, radish, bell pepper, celery and cilantro mayonnaise. It is a delightful appetizer but we find it is filling enough to be counted as a meal! If you dislike shrimp you can salvage this Ecuadorian food experience by replacing the shrimp with pulled chicken.
- 1 lb medium sized cooked shrimp
- 5 firm ripe avocados
- ½ medium red onion, diced
- 2 radishes, diced
- ½ red bell pepper, diced
- 2 celery stalks, diced
- 2 hard boiled eggs, diced
- 5 tbs mayonnaise with chopped cilantro
- Lime juice from 1 lime
- Salt/pepper to taste
- Optional garnishes:
- Chopped lettuce, sliced tomatoes and chopped cilantro
First. Chop the cooked shrimp in half, if desired keep a few whole to garnish.
Then. Combine diced onions, radishes, bell pepper, celery, eggs, shrimp, ½ of the lime juice and mayonnaise in a bowl, mix well. Taste and salt/pepper if necessary. Keep mixture refrigerated until ready to use.
Then. Cut avocados in half, remove seed and peel carefully.
Then. Drizzle remaining lime juice over avocados, this help keep them from darkening too quickly.
Then. Use a spoon to stuff avocados with shrimp salad filling.
Enjoy. Add any garnishes and serve immediately.
This dish is best served with aji or hot sauce to spice it up.
With much love, The Downings