Shrimp with Salsa, Avocado, and ChipsRomulo Yanes
This is the sort of food that seems too messy for a picnic. But a jar captures the juicy flavors of a Mexican shrimp cocktail.
Recipe information
Total Time
35 min
Yield
Makes 4 servings
Ingredients
2
medium tomatoes, chopped (1 cup)
1
/4 cup chopped white onion
1
/4 cup finely chopped cilantro
1 to 2
teaspoons chopped fresh serrano chile, including seeds
2
tablespoons ketchup
2 to 3
tablespoons fresh lime juice, divided
1
pound peeled cooked shrimp, cut into 1/2-inch pieces
2
(6- to 8-ounces) firm-ripe avocados
2
cups shredded green cabbage
1
/2 cup coarsely crumbled tortilla chips
Equipment: 4 (16-ounces) wide jars or containers with lids
Accompaniment: tortilla chips
Need to make a substitution?
Preparation
Step 1
Stir together tomatoes, onion, cilantro, chile, ketchup, 1 tablespoon lime juice, and 1/2 teaspoon salt. Stir in shrimp and season with salt and pepper.
Step 2
Mash avocados with remaining 1 to 2 tablespoons lime juice and 1/2 teaspoon salt.
Step 3
Divide shrimp mixture among jars and layer avocado, cabbage, and crumbled chips on top.