Avocado peruviano ripieno di gamberi

Ingredienti

• 300 grams peeled medium size shrimp (cleaned)
• 2 cups water (to cook the shrimp)
• 1 bay leaf
• 5 grains allspice (Jamaica pepper)
• ½ small purple onion (60 g.)
• 1 small red pepper (60 g.)
• 2 radishes (30 g.)
• ½ cup green peas (80 g.)
• ⅔ cup sweet corn kernels (90 g.)
• 1 tablespoon vinegar
• ⅔ cup mayonnaise (110 g.)
• 10 black olives
• 2 large avocados (1 kg)
• 1 lime
• 2 sprigs parsley
• Salt to taste

Preparazione

1. 1

   Pour two cups of water into a small pot. Add a teaspoon of salt and the grains of allspice (Jamaica pepper). Add the bay leaf. Bring the water to a boil.

2. 2

   Put the shrimp in the hot water and wait two minutes before turning it off the heat. The shrimp will be cooked. Drain the excess water, and put them to drain inside a colander while they cool. Discard the bay leaf and allspice grains.

3. 3

   Peel the red onion and finely chop it. Put it in a bowl.

4. 4

   Remove the stem from the red pepper. Finely chop the pepper flesh after removing the veins and seeds. Remove the branches from the radishes and dice them. In a bowl, place all the chopped vegetables.

5. 5

   Add the green peas, corn kernels, and vinegar in the same bowl.

6. 6

   Next, add the cooked shrimp, mayonnaise, and black olives. Stir well. Taste and adjust salt if necessary, depending on the amount of salt in the mayonnaise. Put aside the filling.

7. 7

   Cut the avocados crosswise into two equal parts. Carefully remove the skin and seed from the avocado. Put each avocado half on a small plate. Add a bed of lettuc if you like. Sprinkle the avocados with lime juice to prevent them from turning brown. Finally, place the shrimp filling in the center of the avocado, where the seed was. Garnish with parsley leaves, season with salt, and serve immediately. Enjoy!