Peruvian stuffed avocado with shrimp, or palta rellena con camarones, is a refreshing, nutrient-packed dish that brings the vibrant, sunny flavors of Peru straight to your plate. Whether served as a unique appetizer or light main course, this delicious Peruvian food pairs creamy avocado with fresh shrimp and a medley of vegetables, offering a symphony of tastes that’s nothing short of irresistible. The beauty of this dish lies not just in its simplicity but in the way it captures the essence of Peruvian cuisine’s zest and richness.
Why this dish is beloved in Peruvian food culture
In Peru, the stuffed avocado dish goes beyond a simple recipe; it’s a culinary staple known for its versatility. Each Peruvian household adds its own unique twist, making it a personal, family-style favorite across the country. While shrimp is the star protein here, variations like smoked salmon or shredded chicken are also widely enjoyed. But what sets the Peruvian version apart from other stuffed avocados globally? The distinctive combination of lime, black olives, and purple onions, ingredients revered in Peruvian food, adds complexity to the filling and balances the creamy texture of the avocado.
Key ingredients for a classic Peruvian stuffed avocado with shrimp
Palta rellena con camarones is a fusion of international flavors made distinctively Peruvian with a few key ingredients. Here’s what you’ll need to make this recipe as authentic as possible:
Main ingredients
- Avocados: Large, ripe avocados with creamy, green flesh are essential. The avocado acts as the “bowl” for your shrimp filling, making it both functional and flavorful.
- Shrimp: Use fresh or frozen medium-sized shrimp that’s been peeled and cleaned. Avoid pre-cooked shrimp for best results.
- Vegetables: A mix of red pepper, radishes, green peas, and sweet corn bring texture and color to the dish.
- Purple onion and black olives: Traditional additions that provide a signature Peruvian depth of flavor.
- Lime juice: A staple in Peruvian food, lime juice is essential for balancing flavors and preventing avocado browning.
Seasoning and extras
- Allspice and bay leaf: Adding these to the shrimp cooking water infuses a subtle warmth that elevates the flavor.
- Mayonnaise: For creaminess, mayonnaise binds the ingredients together, creating a harmonious filling.
- Parsley and salt: Garnishing with parsley and seasoning with salt add the final touches to this tasty appetizer.
Step-by-step recipe: How to make Peruvian-style shrimp stuffed avocado
With this easy-to-follow guide, you’ll have a beautiful and flavorful dish ready in no time.
Step 1: Preparing the shrimp
- Start by boiling two cups of water in a pot. Add 1 teaspoon of salt, 5 grains of allspice (or Jamaica pepper), and 1 bay leaf.
- Once the water is boiling, add 300g of cleaned, peeled shrimp to the pot. Cook for 2–3 minutes, or until the shrimp turns pink and opaque.
- Drain the shrimp and rinse them with cold water to stop the cooking process, preserving their firm yet tender texture. Set aside to cool.
Step 2: Chopping the vegetables
- Dice ½ small purple onion and add it to a mixing bowl.
- Remove the stem, veins, and seeds from 1 small red pepper and chop it finely.
- Thinly slice 2 radishes after removing their greens.
- Add these chopped vegetables to the mixing bowl with the onion.
Step 3: Adding the peas, corn, and vinegar
- To the same bowl, add ½ cup of green peas and ⅔ cup of sweet corn kernels.
- Drizzle with 1 tablespoon of vinegar and toss everything together. This step adds tanginess to the vegetables, complementing the richness of the shrimp and avocado.
Step 4: Combining shrimp and dressing
- Add the cooled shrimp to the vegetable mix. Spoon in ⅔ cup of mayonnaise for creaminess, and stir until the ingredients are evenly coated.
- Taste and adjust the seasoning with salt. If you’d like more heat, you can add a dash of your favorite hot sauce at this stage.
- Fold in 10 black olives (sliced, if you prefer) to add a slight bitterness that rounds out the flavors.
Step 5: Prepping the avocado and assembling
- Cut 2 large avocados in half, removing the seed and peeling each half gently.
- Arrange each avocado half on individual plates. If desired, place a lettuce leaf under each avocado for added color and presentation.
- Lightly drizzle the avocado flesh with lime juice to keep it vibrant and green.
- Fill the hollow of each avocado half with a generous scoop of the shrimp and vegetable mixture.
- Garnish with fresh parsley sprigs and a sprinkle of salt, and serve immediately.
Enjoying Peruvian stuffed avocado with shrimp
This dish works as a starter or a light, refreshing meal, perfect for summer parties or family dinners. The creamy avocado and succulent shrimp, enhanced by Peruvian flavors, offer an elegant and satisfying experience.
Serving suggestions
- With corn tortillas: Adds a hearty crunch that pairs perfectly with the creamy texture.
- Over rice or quinoa: Transforms the dish into a more substantial main course.
- With a side of Peruvian aji sauce: Adds a spicy kick to every bite, blending beautifully with the fresh flavors.
Tips for a flawless Peruvian stuffed avocado with shrimp
- Choosing avocados: Look for avocados that are firm yet yield slightly under pressure. Overripe avocados will be too mushy to hold the filling.
- Avoiding browning: Lime juice not only enhances flavor but also keeps the avocado green and fresh-looking.
- Shrimp alternatives: If you don’t have shrimp on hand, feel free to use smoked salmon, crab, or even shredded chicken as a protein alternative.
- Keeping it chilled: For best results, chill the avocado and shrimp filling before serving to enhance the refreshing flavors.
Nutritional benefits of Peruvian shrimp-stuffed avocado
This Peruvian dish isn’t just tasty; it’s also packed with nutrients. Here’s a breakdown of some of the health benefits:
- Avocado: Loaded with heart-healthy monounsaturated fats, fibre, and antioxidants, avocados provide a nutritious base that’s good for skin and heart health.
- Shrimp: High in protein, low in calories, and a great source of selenium and vitamin B12, shrimp adds lean protein to this recipe.
- Vegetables: Each vegetable in this dish contributes its own unique vitamins, such as vitamin C from the red pepper and folate from the peas.
- Olives and lime juice: Both ingredients are rich in antioxidants, adding to the dish’s overall health profile.
Frequently Asked Questions
How do I choose the best avocados for this recipe?
Look for slightly firm avocados that yield gently to pressure. Avoid ones that are too mushy or have brown spots, as they may be overripe.
Can I make this recipe with another type of seafood?
Yes, you can substitute shrimp with smoked salmon, imitation crab, or even lobster for a luxurious twist.
How do I prevent avocados from turning brown?
Lime juice is your best friend here. Just sprinkle it over the avocado after slicing to keep it fresh and vibrant.
Can this dish be made in advance?
For best results, prepare the shrimp filling in advance, but slice and fill the avocados just before serving to maintain their texture and color.
What is the ideal shrimp cooking time?
Shrimp should only cook for 2–3 minutes in boiling water to achieve a tender texture. Overcooking will make the shrimp rubbery, so keep an eye on them!
Final thoughts
Peruvian stuffed avocado with shrimp is a must-try, whether you’re an adventurous foodie or simply love fresh, wholesome flavors. Easy to make yet strikingly beautiful on the plate, this dish brings a touch of Peruvian cuisine to your table, showcasing the country’s vibrant ingredients and unique culinary style. So next time you’re craving something light yet satisfying, give this Peruvian-inspired stuffed avocado a try—you won’t regret it.