Shrimp and Avocado Stack
Spicy shrimp and scallop mixture with creamy avocado salad, topped on sushi rice.
Ingredients
- 1/2 pound cooked shrimp
- 1/2 pound cooked scallops
- 2 firm avocados- diced they should be firm but not hard and not soft
- 1/4 cup chopped cilantro
- 2 green onions- chopped chop until you reach the dark green part.
- 1 jalapeño- seeds removed and chopped
- 2 tbsp hot sauce
- 1 tsp garlic powder
- 1 tbsp liquid seasoning Worcestershire sauce can be used
- 1/4 cup mayonnaise
- 2 tsp lime juice
- 1 cup sushi rice
- 1 1/4 cup water
- 2 tbsp rice wine vinegar
- salt/ pepper for taste
- micro greens for garnish optional
Instructions
- Start by cooking your rice. Place the rice in a sieve and rinse it thoroughly under water. Place the clean rice in a medium pot with water, rice wine vinegar, and a pinch of salt. Bring to a boil over high heat and then cover and reduce heat to low. Let simmer for 20 minutes.
- In a medium bowl add avocado, lime juice, and 2 tbsp of mayonnaise. Mix well and then add salt/pepper for taste.
- In a second bowl add cooked fish, cilantro, green onion, jalapeño, garlic powder, hot sauce, liquid seasoning and the remaining mayo. Mix well. Taste and add salt/pepper if needed.
- When rice is done cooking place in a bowl. Now it's time to start plating. Place water in a small bowl. Start by placing a large spoonful of rice on a plate. Dip your fingers in the water and form the rice into a circular patty. Spoon the avocado mixture on top of the rice, followed by the shrimp/scallop salad. Garnish with fresh cilantro or micro greens.
- Serve this dish with a lime wedge and your favorite plantain chips