From “Eating Cuban,” by Beverly Cox and Martin Jacobs. Serves 6.
Ingredients
1/2 head iceberg lettuce, torn into small pieces
1-2 ripe but firm avocados, peeled, pitted and diced
1 pound fresh medium-sized shrimp, cooked, peeled and deveined
1/4 cup fresh orange juice
1/4 cup fresh lime juice
1/2 cup ketchup
2 tablespoons minced red onion
1/4 cup olive oil
Salt and freshly ground black pepper to taste
2 to 3 ripe plum tomatoes, seeded and finely diced
1 to 3 fresh ajis cachucha or other sweet, spicy red chiles, seeded and minced
3 to 4 tablespoons minced fresh cilantro
Fresh cilantro sprigs for garnish
Directions
Fill the bottom of chilled individual glasses or serving bowls with lettuce and arrange the shrimp and avocado on top.
In a small mixing bowl, whisk together the citrus juices, ketchup and onion. Gradually whisk in the oil. Taste and season with salt and pepper. Stir in the tomatoes, chiles and minced cilantro. Spoon the sauce over the shrimp and avocado. Garnish with cilantro sprigs and serve.
