Southwestern Crispy Avocado Recipe
Shrimp Ceviche | Tropical Fruit Salsa Taro Root Chips
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Ingredients
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Ceviche
Tropical Fruit Salsa
Taro Root Chips
Crispy Avocado
Method
Ceviche
- 1
Prepare the Shrimp
In a medium bowl, combine the shrimp with lime juice. Ensure the shrimp is fully submerged. Cover and refrigerate for about 30 minutes until the shrimp becomes opaque.
- 2
Mix the Ingredients
After the shrimp has marinated, drain excess lime juice. Add chopped red onion, diced tomato, minced jalapeño, and chopped cilantro. Season with salt to taste and mix well. Set aside.
Tropical Fruit Salsa
- 3
Prep the Fruits
Dice the pineapple and mango into small pieces. Finely chop the red bell pepper.
- 4
Combine the Salsa
In a bowl, mix the diced pineapple, mango, red bell pepper, lime juice, and chopped cilantro. Season with salt to taste. Mix well and set aside to let flavors meld.
Taro Root Chips
- 5
Prepare the Taro
Peel the taro root and slice it thinly using a mandoline or sharp knife.
- 6
Fry the Chips
In a large pot, heat vegetable oil over medium heat. Once hot, add the taro slices in batches, frying until golden and crispy, about 3-5 minutes. Remove with a slotted spoon and drain on paper towels. Sprinkle with salt.
Crispy Avocado
- 7
Prepare the Avocados
Cut the avocados in half, remove the pit, and scoop out some flesh to create a cavity for filling.
- 8
- 9
