Guacamole del Mar

2015 August 2015 Food

By Manzanillo Sun  Writer  from the August 2015 Edition

Guacamole? Ceviche? Dip your favorite chips into a zesty bowl of shredded roasted salmon, fresh avocado and salsa verde for a unique authentic dish!

 1/2 pounds salmon or 1 medium fillet

 1/2 pounds small shrimp, peeled and deveined

 1 teaspoon kosher salt

 1/2 teaspoon pepper

 2 tablespoon extra virgin olive oil

For Guacamole:

 3 medium size ripe hass avocados, peeled and chopped

 1/3 cup red onion, finely chopped

 2/3 cup cherry tomatoes, cut in half

 1 tablespoon garlic, finely chopped

 1-2 tablespoons jalapeño, finely chopped

 1/4 cup pitted green olives, cut in half

 1 tablespoon capers, drained

 1/3 cup cilantro, chopped

 1 tablespoon mint, chopped

 1/2 cup HERDEZ® Salsa Verde

 2 tablespoons fresh lemon juice

 2 tablespoons fresh lime juice

 1 teaspoon kosher salt

 1/2 teaspoon pepper


1. Place shrimp and salmon on an aluminum lined baking sheet keeping them separate. Season the shrimp with half of the seasoning and olive oil, use the other half for salmon. Using clean hands toss the shrimp coating it evenly with oil and seasonings. Using clean hands rub oil and seasoning on salmon front and back. Place in preheated over for 12 minutes. 8 minutes into the cooking remove shrimp from baking sheet and set aside to cool. Place baking sheet back in over to finish cooking salmon, then remove from heat and set aside to cool. Once cooled, shred salmon with hands.

2. For guacamole, in a bowl combine onion, tomato, garlic, jalapeño, olives, capers, cilantro and mint and toss to combine. Add chopped avocado to bowl along with HERDEZ Salsa Verde, lemon juice, lime juice, salt and pepper. Finally the shrimp and shredded salmon, toss to combine, taste for salt and adjust to taste. Serve with your favorite tortilla chips, extra HERDEZ® Salsa Verde on the side and enjoy!


Download the full edition or view it online