Tostada Topping: Avocado-Dressed Shrimp a la Mexicana

Camarones a la Mexicana con Aguacate
Recipe from Season 6, Mexico—One Plate at a Time
Servings: 4cups, enough for 15 tostadas


  • 12ounces (about 2 1/2 cups) medium-small, peeled-and-deveined cooked shrimp
  • 1medium white onion, chopped into 1/4-inch pieces
  • 1largetomato, chopped into 1/4-inch pieces (you should have a generous cup)
  • 1/4 to 1/3cup fresh lime juice
  • Fresh hot green chile to taste, (usually 3 serranos or 1 to 2 jalapenos), stemmed and roughly chopped
  • 1mediumavocado pitted, flesh scooped from the skin and chopped
  • 1/3cup (loosely packed) chopped fresh cilantro plus a little extra for garnish
  • Salt


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 chopped, turn off and scoop in the avocado and cilantro. Blend until smooth. Thin to a "creamy dressing" consistence with water (usually 2 to 3 tablespoons). Taste and season with salt, usually about 1 teaspoon. (You will have about 1 1/2 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 a cilantro sprigs and it's ready.


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