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  • Shrimp 20 shrimps
  • Avocado 3 avocados
  • Diced tomatoes 1 small tomato
  • Diced onion ¼ onion
  • Chopped cilantro 1 soupspoon
  • Lime juice 1 lime
  • Salt to taste

Cook shrimp only with tails and reserve. With the help of a potato peeler, cut avocados into thin slices and with the rest, prepare a guacamole, mixing the mashed avocado with tomato (after having removed seeds) onion; cilantro and lime juice, seasoning with a pinch of salt. Form small rolls and cover with avocado slices. Place 5 shrimps on top of each avocado roll and serve.

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