Peruvian stuffed avocado with shrimp: Flavorful seafood appetizer

Try this authentic Peruvian stuffed avocado with shrimp for a healthy and delicious appetizer or light meal. Fresh ingredients and simple steps make this a must-try dish

Avocado stuffed with prawns is a recipe that everyone should learn to make, even just to satisfy our culinary curiosity. This delicious dish has many advantages: it is quick and easy to prepare, healthy but, above all, absolutely delicious.

Avocado stuffed with prawns it is considered one of the most popular appetizers of Peruvian cuisine. If you’re not a fan of shrimp, you can easily make a few changes to change up this dish. There are numerous variations, from the most sophisticated with lobster to the simplest vegetarian palta rellena.

There is no strict list of ingredients for this recipe. Every Peruvian home has its own recipe variation. The vegetables in the filling can vary greatly from place to place.

Indeed, this recipe is a fusion of international cuisine. Nonetheless, the The Peruvian recipe is uniqueand, as it includes black olives and purple onions. Turmeric powder is also used by some chefs and home cooks for a more intense flavor.

We are using lime juice rather than lemon juice in this recipe. Limes are very important in Peruvian cuisine. They add a hint of acidity to balance other flavors and are used in many dishes, such as ceviche, to help create a distinctive Peruvian flavor.

How to enjoy avocado stuffed with shrimp

This dish works brilliantly as an appetizer or can take center stage as a main course when paired with something hearty like corn tortillas, rice or a cup of cooked corn. Adding hot sauce to this dish is optional, but it also complements the creamy texture of the avocado fruit.

Besides parties or gatherings, this dish is a great treat at any time, making any meal more luxurious. I find it tasty, elegant and satisfying.

Here is the complete recipe for a nutritious salad-type meal that you can prepare in just minutes.

Frequent questions:

How to choose good avocados at the supermarket?

Check the color and texture of the skin. It should feel slightly soft to the touch, but not mushy or bruised – you can eat it immediately if this is true of all parts of the avocado.

Be sure to harvest avocados before they are overripe. Larger ones will be easier to work with and easier to fill.

What is the best way to handle and prepare avocados?

Avocados are delicate and once opened they should be eaten immediately. To prevent them from turning black, sprinkle the surface with lime juice as soon as you remove the skin.

What type of shrimp should you use?

Purchase cleaned and shelled shrimp, with a grayish color (fresh or frozen shrimp are also fine). Avoid pink shrimp as they are pre-cooked and are not recommended for this stuffed avocado recipe.

How should I cook prawns?

We recommend boiling in water with spices and a pinch of salt for three minutes. After draining them, it is best to sprinkle them with cold water to stop the cooking process and preserve the consistency of the avocado cream.

Can I replace the shrimp with another ingredient?

Replace the shrimp with smoked salmon, crab surimi (imitation crab meat) or shredded chicken (this option is very trendy in Peru).

ingredients

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

Step by step photos

Step 1: Pour two cups of water into a pot. Mix a teaspoon of salt with the allspice grains (Jamaica peppers), garnishing with a bay leaf. Bring to the boil.

Step 2: Carefully add the raw shrimp to the boiling water. Leave to cook briefly for two minutes, then turn off the heat. Drain with a colander. While the shrimp drain and cool, remove the bay leaf and allspice grains.

Step 3: Peel and dice the red onion. Place the pieces in a prep bowl.

Step 4: Remove the stem of the chili pepper and discard any veins and seeds. Remove the branches from the radishes and chop the remaining parts. Add all the freshly diced vegetables to the onion in your bowl.

Step 5: To the bowl filled with chopped vegetables, add the peas, corn kernels and a splash of vinegar.

Step 6: Add the boiled shrimp, a generous dollop of mayonnaise and the black olives. Mix thoroughly. Taste the mixture and adjust the salt level. Set the bowl aside.

Step 7: Divide each avocado into two even halves. Remove both the large seed and the peel. Place each avocado half neatly on an individual plate. Add a base of lettuce for decoration. To prevent the avocado from discoloring, sprinkle lightly with lime juice. Fill the center of the avocado with a mound of filling. To finish, garnish each avocado with parsley leaves and a pinch of salt. Serve immediately.

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