Shrimp with Salsa, Avocado, and ChipsRomulo Yanes
This is the sort of food that seems too messy for a picnic. But a jar captures the juicy flavors of a Mexican shrimp cocktail.
Cooks' note:
Assembled jars, without crumbled chips, can be chilled up to 6 hours. Add chips and serve at room temperature.
Recipe information
Total Time
35 min
Yield
Makes 4 servings
Ingredients
2 medium tomatoes, chopped (1 cup)
1/4 cup chopped white onion
1/4 cup finely chopped cilantro
1 to 2 teaspoons chopped fresh serrano chile, including seeds
2 tablespoons ketchup
2 to 3 tablespoons fresh lime juice, divided
1 pound peeled cooked shrimp, cut into 1/2-inch pieces
2 (6- to 8-ounces) firm-ripe avocados
2 cups shredded green cabbage
1/2 cup coarsely crumbled tortilla chips
Equipment: 4 (16-ounces) wide jars or containers with lids
Accompaniment: tortilla chips
Preparation
Step 1
Stir together tomatoes, onion, cilantro, chile, ketchup, 1 tablespoon lime juice, and 1/2 teaspoon salt. Stir in shrimp and season with salt and pepper.
Step 2
Mash avocados with remaining 1 to 2 tablespoons lime juice and 1/2 teaspoon salt.
Step 3
Divide shrimp mixture among jars and layer avocado, cabbage, and crumbled chips on top.
