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Appetizer using shrimp & avocado

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I am trying to think of an app I can make for this weekend. I have some ripe avocados & some raw shrimp and some heirloom tomatoes. I don't want to make spring rolls (too lazy). Is there that incorporates shrimp & avocado?

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  1. I'm thinking ceviche would be a nice use of all 3 ingredients!

    1. Poach your shrimp in a mixture of ketchup, lime juice, lemon juice, orange juice, and minced garlic. After the shrimp are cooked, strain the liquid into another container, and chill both shrimp and liquid. When the liquid has cooled, add in chopped tomato, jalapeno, onion, and avocado, season with black pepper, a dash(or two or three) of louisiana hot sauce, and a drizzle of olive oil. Stir in the shrimp, season with salt to taste, and enjoy your shrimp ceviche cocktail with tostadas............

      1. This appetizer salad looks nice in individual cocktail glasses:
        Cooked large shrimp, prepped
        Cubed avocado
        Chopped cilantro
        Spicy cocktail sauce
        Lime wedges
        Tortilla chips
        Combine the first 3 ingredients then stir in the cocktail sauce and cilantro. Mix gently to combine. Taste for seasoning and add salt if necessary or hot sauce to make it more spicy.

        1. great ideas all--thank you! I was having mental blocks--quite common.

          1. This would be a wonderful way to use your ingredients. Avocado in the tomato mix, or just a layer of chopped on the bottom would be perfect.

            Grilled shrimp with Cherokee and Oxheart Tomato Tartare

            1 Reply
            1. re: soypower

              that sounds wonderful--i'm saving it for another time. I was looking for something less formal that we could eat sitting around outside (no plates required) on the deck, drinking.

            2. Shrimp avocado ring mold

              *you can use ring mold (or a tuna can with top and bottom cut out) or a lighly sprayed ramekin* I will give directions for ramekin, obviously ring mold begins with shrimp at bottom

              for each serving about 5 to 8 grape tomatoes, cut in half and seeded, then combined with kosher salt and a slight amount of olive oil. Put cut side UP in sprayed ramekin.
              About 1/2 or 3/4 avocado per serving. Peel and cut into cubes. Toss with kosher salt and fresh lime juice to taste. Put on top of grape tomatoes, press down.

              Four medium to large cooked and deveined shrimp. Press into avocado

              Turn over onto salad plate and unmold. TDF.

              1. Sunny Anderson has a great corn salad recipe with tomatoes and avocado and a cilantro-lime vinaigrette on the Food Network website. I've made it a few times and it's a hit.