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Carib bbean Shrrimp
and Avocado A Salad S
(froom
Puerto Rico) R
By Marribel
Aponte e‐Garcia
Abstractt
This eassy
to preparre
dish has become b my ‘trademark’ ’ at family gatherings g and
special occasions o
when we
have guestts
for dinner.
It blends Caaribbean
and d South Ame erican culinarry
traditions.
Theory
The cluee
to preparinng
this dish is i in how yoou
cook the shrimp s and in i the timingg
and order in which
you mix the ingredieents.
I recom mmend you uuse
a stainles ss steel pan and a good quuality
olive oi il. Guests
and fammily
memberss
like this dis sh because sshrimps
are tender, abso orb the mixture
of lime juice j and
olive oil and the sweeet
touch of onions, and blend well with w the texture
and flavoor
of fresh av vocados.
Internattional
Context
This dissh
is a variaation
of Pu uerto Rican
Ingredients
cuisine tradition where
seafoo od (shrimp,
lobster, conch, octoopus,
among g others) is
Uncooked large Shrimpps
(1.5 lb.)
cooked and mixed with olive oil, o vinegar,
1 larg ge onion (purrple)
onions, tomatoes, and green peppers. I
Two lar rge avocadoss
(ripe)
have beeen
exposed to this trad dition since
Juice
of 2 limees
childhoood
when myy
family toured
through
Four tab blespoons of f capers
the islannd
and we stopped at traditional Olive
oil (good d quality) (upp
to one cup)
quiosks to enjoy tyypical
meals. . My other
Cilantro o (¼ cup of leeaves)
two inffluences
in designing this t recipe
were a PPuerto
Ricann
friend who taught me
how to prepare thee
shrimp reci ipe with avoocado,
and an a Ecuadoria an friend whho
taught me e how to
prepare Ceviche. I inntegrated
their
teachinggs,
experimented
with different
wayss
to cook the
shrimp
and to ccombine
ingrredients.
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