Zingy Shrimp Splash with Avocado
Plump shrimp soak up the flavors of fresh jalapeño, tomato, and lots of citrus. Grab some creamy avocado and cilantro on top for that extra punch.
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Cooking tools:
- Pot
- Stove
- Colander
- Mixing bowl
- Chef's knife
- Cutting board
- Plastic wrap
- Refrigerator
- Spoon
Ingredients
- Tortilla chips or tostadas
- 1 kilogram raw medium shrimp, cleaned and peeled—thaw if frozen
- 60 milliliters freshly squeezed lime juice
- 60 milliliters fresh lemon juice
- 1 medium avocado, cut into cubes
- 1/2 cup chopped fresh cilantro (leaves and small stems, about 15 grams)
- 1/2 small red onion, minced
- 2 medium tomatoes, chopped without the seeds
- 1 medium jalapeño, diced after removing seeds
- 1/2 teaspoon kosher salt
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