Tostada Topping: Avocado-Dressed Shrimp a la Mexicana

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Tostada Topping: Avocado-Dressed Shrimp a la Mexicana

Camarones a la Mexicana con Aguacate

Makes about 4 cups, enough for 15 tostadas, serving 15 as a nibble or light appetizer

Recipe from Season 6 of Mexico - One Plate at a Time

Ingredients

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

Directions

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.