Acevichado 105 Recipe
Crab salad, avocado and crispy shrimp. Topped with fresh tuna and bathed with our acevichada sauce and togarashi.
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Ingredients
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Salad Base
Tuna Topping
Acevichada Sauce
Garnish
Method
Preparing the Salad Base
- 1
Prepare the Crab Meat
In a mixing bowl, gently fold the crab meat with a little salt to taste. Set aside.
- 2
Prepare the Avocado
Slice the avocado in half, remove the pit, and scoop out the flesh. Cut it into cubes and set aside.
- 3
Prepare the Crispy Shrimp
If using pre-cooked crispy shrimp, simply set them aside. If preparing from scratch, deep-fry shrimp until golden and crispy, then drain on paper towels.
Preparing the Tuna Topping
- 4
Slice the Tuna
Using a sharp knife, slice the fresh tuna into thin, bite-sized pieces. Set aside.
Making the Acevichada Sauce
- 5
Combine Ingredients
In a small bowl, whisk together lime juice, cilantro, red onion, habanero pepper, fish sauce, and salt to taste until well combined.
Assembling the Dish
- 6
Layer the Ingredients
In a serving dish, start by layering the crab meat, followed by the avocado cubes, and then top with crispy shrimp.
- 7
Add Tuna
Arrange the sliced tuna over the top of the salad.
- 8
Drizzle the Sauce
Finally, pour the acevichada sauce over the entire salad, ensuring it is evenly coated.
- 9
Garnish
Sprinkle togarashi seasoning over the top as a final garnish.
