Lima Style Shrimp-Topped Guacamole
Traditional mash topped with chilled marinated shrimp and red onion.
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Ingredients
- 3 whole ripe Hass avocados
- 1 pound medium shrimp, peeled and deveined
- 1/2 cup fresh lime juice
- 1/2 cup red onion, finely diced
- 1 tablespoon Aji Amarillo paste
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons extra virgin olive oil
- 1 clove garlic, minced
- 1 whole Roma tomato, seeded and diced
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
Instructions
- 1
Bring a pot of salted water to a boil and poach the shrimp for 2 minutes until just pink; immediately transfer to an ice bath to stop cooking.
- 2
In a small bowl, whisk together half of the lime juice, the Aji Amarillo paste, and one tablespoon of olive oil to create a marinade.
- 3
Pat the chilled shrimp dry, toss them in the marinade with half of the red onion, and refrigerate for 20 minutes.
- 4
In a large bowl, scoop out the avocado flesh and mash it with a fork until mostly smooth but still slightly chunky.
- 5
Fold in the remaining lime juice, garlic, diced tomato, the rest of the red onion, and half of the cilantro into the avocado.
- 6
Season the guacamole with salt and pepper to taste, adjusting the acidity if necessary.
- 7
Spread the guacamole onto a serving platter or into individual ramekins, smoothing the top slightly.
- 8
Mound the marinated shrimp mixture over the center of the guacamole and garnish with the remaining fresh cilantro.
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