Palta Rellena Recipe
A creamy avocado stuffed with a shrimp, tomato, onion, cilantro mixture then topped with zesty salsa huancaína sauce!
Click to rate!
Ingredients
- ½ cup +/- huancaína sauce* - see Notes below
- 2 teaspoons oil
- 8 ounces shrimp - see Ingredients Notes in Post
- ½ medium red onion - finely chopped
- 5 ounces tomatoes - chopped
- ½ cup fresh cilantro - chopped
- 3 to 4 limes - juiced
- 3 avocados - halved, pitted, and peeled
Instructions
- Make the huancaína sauce. This requires about 5 minutes.
- Add oil to a sauté pan over medium-high heat. Add the shrimp. Sear on both sides just until they start to turn pink and show some caramelizing on the edges. Remove from the hot pan to cool. Coarsely chop the shrimp.
- Mix the chopped red onion, chopped tomatoes, and cilantro together in a bowl with the lime juice. Add the prepared shrimp to the mixture, and stir to combine. NOTE: You don't need the ingredients "swimming" in lime juice. Allow to "cook" 15-30 minutes (30 minutes if using fresh).
- After salting avocados, fill each avocado half with a generous scoop of shrimp mixture. Drizzle with huancaína sauce as desired, and garnish with chopped cilantro.
Notes
* Make the huancaína sauce first. It is best served at room temperature, but cold is fine. If you make it with mayonnaise, don't leave it out more than 2 hours.
Amount of lime juice varies. The ceviche mixture does not need to be "swimming" in lime juice, but all ingredients should be moistened.
Your macros will vary according to size of avocado, quantity of stuffing, and amount of huancaína sauce.
Nutrition
Calories: 303kcal | Carbohydrates: 10g | Protein: 10g | Fat: 26g
NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.
Did you make this recipe? Please leave a comment and/or star rating! Email us with any questions: tamara@beyondmeresustenance.com