Ensalada Aguachile with California Avocado

HomeRecipesMeals & DishesAppetizersEnsalada Aguachile with California Avocado

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Serves: 12

Ingredients
Instructions

Aguachile Sauce (recipe follows) 72 shrimp (approx. 3-½ lbs. 16/20 count), cleaned, butterflied 3 cucumbers, cut in half lengthwise, then sliced into half rounds 1 red onion, peeled, cut in half, thinly sliced 3 Fresh California Avocado, peeled, seeded, sliced* Aguachile Sauce (Yield: 3 cups) 2 cups fresh lime juice 6 Tbsp. cilantro, chopped 3 jalapeno peppers, stemmed and seeded 3/4 cup cucumber, peeled and diced 1/2 tsp. kosher salt

Aguachile Sauce:

Place all ingredients in a blender and quickly pulse, leaving the sauce chunky. Season to taste with extra salt.
Place shrimp in a large container, sprinkle with salt, and pour the Aguachile sauce over the shrimp. Refrigerate for about one hour until the shrimp are pink and appear “cooked”.

Assembly:

Divide the cucumber slices among 12 plates, shingling them on each plate. Top each with 6 shrimp. Pour about ¼ cup of the Aguachile sauce over the shrimp on each plate. Garnish each plate with ¼ of an avocado that has been sliced, and a few red onion slices. Serve with saltine crackers or tortilla chips.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Did You Know?

It’s actually easy to create an avocado rose. If you are setting out a spread of appetizers, add a beautiful avocado rose to elevate the appeal. Or if you are looking for more casual appetizers try these California Avocado snack recipes.