This South American fare fuses Chinese, Japanese and Latin Cuisine.
How’s this for a genius, healthy appetizer? Use creamy avocados as boats for zesty tomato, shrimp, and chile filling — no carbs needed!
1 small shallot, finely chopped
1/4 c. mayonnaise
3 tbsp. sour cream
3 tbsp. lime juice
2 tbsp. orange juice
1 lb. cooked shelled shrimp, chopped
1 c. grape tomatoes, halved
1 serrano chile, thinly sliced
2 ripe avocados, halved, pits removed
Cilantro, for garnish
Sweet potato chips, for serving
- In small bowl, whisk shallot, mayonnaise, sour cream, lime juice, orange juice and 3/4 teaspoon salt.
- In large bowl, toss shrimp, tomatoes, chile and half of dressing. Refrigerate 20 minutes or up to 2 hours.
- To serve, spoon into avocado halves and drizzle with remaining dressing. Garnish with cilantro and serve with sweet potato chips.