Salad: Mexico – Colima, Western Mexico – Ensalada de Aguacate y Camarones (Avocado and Shrimp Salad)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 4 min

Total 25 min

Ingredients

- 1 lb (450 g) local shrimp, peeled and deveined, tails removed (about 20–24 medium shrimp)
- 2 large ripe avocados, peeled, pitted, and cut into 1-inch (2.5 cm) cubes
- 2 medium Roma tomatoes, seeded and diced, about 8 oz (225 g)
- 1 small red onion, thinly sliced, about 4 oz (115 g)
- 1 jalapeño, seeded and thinly sliced (optional for heat)
- 1/4 cup (15 g) chopped fresh cilantro
- 3 tbsp (45 ml) fresh lime juice (about 2 limes)
- 2 tbsp (30 ml) fresh orange juice (about 1 small orange)
- 2 tbsp (30 ml) extra-virgin olive oil
- 1 tsp (5 ml) honey or agave syrup (optional)
- 1 clove garlic, minced
- 1 tsp (6 g) kosher salt, plus more to taste
- 1/2 tsp (1.5 g) freshly ground black pepper
- Lime wedges for serving
- Corn tostadas or totopos, for serving (optional)

Instructions

Short Description:
A bright coastal salad from Colima combining very fresh local shrimp with ripe avocados, tomatoes, red onion and cilantro, dressed in a citrus vinaigrette of lime and orange for a refreshing, seaside flavor.

Regional Notes:
This Colima version highlights the region's fresh shrimp—lightly cooked to preserve sweetness—and uses ripe local avocados and a citrus-forward dressing (lime plus a touch of orange) typical of Western Mexico coastal preparations. Unlike inland variants that may use mayonnaise, this salad stays light and citrusy to showcase seafood freshness.

1. Rinse shrimp and pat dry. Season lightly with 1/2 tsp (3 g) of the salt and a pinch of pepper.
2. Heat 1 tbsp (15 ml) olive oil in a skillet over medium-high heat. Add shrimp in a single layer and cook 1.5–2 minutes per side, until just opaque and pink. Remove from heat and transfer to a bowl to cool to room temperature.
3. While shrimp cools, make the citrus dressing: in a small bowl whisk together lime juice (3 tbsp / 45 ml), orange juice (2 tbsp / 30 ml), minced garlic, honey (1 tsp / 5 ml), remaining 1 tbsp (15 ml) olive oil, remaining 1/2 tsp (3 g) salt, and 1/2 tsp (1.5 g) black pepper. Taste and adjust seasoning.
4. In a large mixing bowl gently combine diced avocados, diced tomatoes, sliced red onion, jalapeño (if using), and chopped cilantro. Add cooled shrimp.
5. Pour the dressing over the salad and very gently toss to coat, taking care not to mash the avocado. Adjust salt and pepper to taste.
6. Transfer to a serving platter or individual plates. Serve immediately with lime wedges and warm corn tostadas or totopos on the side for scooping.