Lemon Lily Recipe

Inspired by Sushi Shack

Time30m

Serves2

Shrimp, avocado, cucumber, escolar, lemon, wasabi aioli & tobiko

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Prepare the Shrimp
Peel and devein the shrimp. Rinse them under cold water and pat dry with a paper towel.
2
Cook the Shrimp
In a skillet over medium heat, add a splash of olive oil. Once hot, add the shrimp and sauté for about 3-4 minutes until they turn pink and opaque. Remove from heat and let cool.
3
Slice the Escolar
Cut the escolar into thin slices, about 1/4 inch thick. Set aside.
4
Prepare the Avocado
Cut the avocado in half, remove the pit, and scoop the flesh out. Slice the avocado into thin pieces.
5
Slice the Cucumber
Using a vegetable peeler or knife, slice the cucumber into thin rounds or ribbons.
6
Prepare the Lemon
Cut the lemon in half and juice one half, reserving the other half for garnish.

7
Assemble the Dish
On a serving plate, arrange the sautéed shrimp, escolar slices, avocado slices, and cucumber slices in an aesthetically pleasing manner.
8
Add the Wasabi Aioli
Drizzle the wasabi aioli over the arranged seafood and vegetables.
9
Garnish with Tobiko
Sprinkle the tobiko over the top for a burst of flavor and color.
10
Serve with Lemon
Serve the dish with lemon wedges on the side for an extra zesty flavor.