Peruvian Shrimp-Stuffed Avocado

Method7 steps · about 35 min

1. 1

   Step 1: Pour two cups of water into a small pot. Add a teaspoon of salt and the grains of allspice (Jamaica pepper). Add the bay leaf (1). Bring the water to a boil.

   Uses 2 cups water (to cook the shrimp) · 1 tsp salt for shrimp boiling water · 5 whole allspice berries · 1 bay leaf

2. 2

   Step 2: Add the shrimp to the seasoned boiling water and cook about 2 minutes until opaque and cooked through. Turn off the heat, drain, discard the bay leaf and allspice, and cool the shrimp in a colander.

   Cook shrimp · 2 minUses 300 grams peeled medium size shrimp (cleaned) · 2 cups boiling water with 1 tsp salt, bay and allspice

3. 3

   Step 3: Peel the red onion and finely chop it. Put it in a bowl.

   Uses ½ small purple onion (60 g.)

4. 4

   Step 4: Remove the stem from the red pepper (1 small). Finely chop the pepper flesh after removing the veins and seeds. Remove the branches from the radishes (2) and dice them. In a bowl, place all the chopped vegetables.

   Uses 1 small red pepper (60 g.) · 2 radishes (30 g.) · ½ small red onion chopped for filling

5. 5

   Step 5: Add the cooked, cooled peas and corn kernels to the chopped vegetables, along with the vinegar (1 tablespoon).

   Uses ½ cup green peas (80 g.) · ⅔ cup sweet corn kernels (90 g.) · 1 tablespoon vinegar · chopped red pepper, radishes and onion

6. 6

   Step 6: Next, add the cooked shrimp, mayonnaise (⅔ cup), and black olives (10). Stir well. Taste and adjust salt if necessary, depending on the amount of salt in the mayonnaise. Put aside the filling.

   Uses ⅔ cup mayonnaise (110 g.) · 10 black olives · salt to taste for filling · 300 g shrimp boiled about 2 minutes then drained/cooled; whole spices discarded · chopped vegetables mixed with cooked peas/corn and vinegar

7. 7

   Step 7: Halve the avocados (2 large) lengthwise, remove the stones and peel carefully. Place each half on a plate over optional lettuce and sprinkle with lime (1) juice. Spoon the prepared shrimp filling into each avocado, garnish with parsley (2 sprigs) and season with salt to taste. Serve immediately.

   Uses 2 large avocados (1 kg) · 1 lime · 2 sprigs parsley · lettuce leaves as an optional serving bed · salt to taste for avocado · cooled cooked shrimp mixed with vegetables, mayonnaise and olives