Shrimp Cocktail Veracruz-Style
This citrusy shrimp appetizer comes from Veracruz, Mexico.
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Cooking tools:
- Pepper mill
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spoon
Ingredients
- 1 lb. cooked small shrimp
- 1 cored chopped tomato
- 1⁄2 small white onion, peeled and chopped
- 1 clove garlic, peeled and minced
- 1 fresh jalapeño, seeded and sliced
- 1⁄2 cup extra-virgin olive oil
- 1 tbsp. chopped fresh parsley
- Salt and freshly ground white pepper
- 1 avocado, peeled and sliced
- Lime wedges
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