Fresh jumbo shrimp salad in avocado carpaccio

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Course: Cold and Hot Starters
Cuisine: Mexican
Keyword: avocado, shrimp
Prep Time: 25 minutes
Cook Time: 5 minutes
Total Time: 30 minutes
Servings: 5 people

Ingredients

  • 500 g southern shrimp with head Vima
  • 500 g avocado fortuna, carla or red
  • 150 g cherry tomatoes
  • 2 g coriander
  • 2 g fine salt
  • 5 g radish sprouts

Honey and nuts vinaigrette

  • 1/2 cup walnut oil
  • 1 cup apple cider vinegar
  • 5 g molasses honey

Dehydrated flowers

  • 50 g edible flowers

Ink crunches

Instructions

Shrimp preparation

  • Thaw shrimp one day in advance in the refrigerator.
  • Prepare a large bowl with water, ice, and sea salt (10 g of salt X liter of water).
  • Cook the shrimp in boiling water and before they start boiling, remove them and immerse them in the ice water to stop cooking.
  • Once cold, peel and reserve.

Avocado carpaccio

  • Peel the avocado and cut into thin slices with a mandoline slicer or cold cut machine. Place on plastic film supported by a large plate without leaving gaps between avocado slices.
  • Put in a refrigerator allow time to get cold to guarantee compaction. Proceed to take out and cut with either with a round mold or into squares using a knife. Carefully move directly onto the plate.

Ink crunches

  • Mix the flour, water, and ink. Mix until obtaining a kind of liquid tempura.
  • In a non-stick and oiled frying pan, fry a light layer of the mixture until reaching a dry and crisp texture. Take out and drain on kitchen paper.

Dehydrated flowers

  • Remove petals from the flowers and dry in the oven (50 ªC) or use a dehydrator. You can also allow them to rest under the sun (make sure to cover them to prevent them from flying away).

Honey and nuts vinaigrette

  • Mix the honey with the vinegar and add oil little by little.

Final dish assembly

  • On top of the avocado, put the shrimp cut in half, the cherry tomatoes cut in half, sprinkle the coriander on top, and finally add the radish sprouts.
  • Lightly top with the vinaigrette.
  • Put the black ink crunch on top as a decoration.
  • Add the dried flowers to decorate.

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