Usuba
Shrimp in Avocado with Caviar
An elegant appetizer featuring tender avocado flesh, sweet shrimp, and red caviar. A fresh salad of cucumber and pickled onion with a light sour cream sauce is served directly in avocado halves. The dish is garnished with fresh herbs and caviar — perfect for a festive table.
- Total
- 30 min
- Standard serving
- 209 g
Ingredients
Total 11
Instructions
- 1
Step 1
Boil the shrimp in salted water for 3–5 minutes with seasonings: a sprig of dill, parsley, black pepper (5 peppercorns), allspice (3 peppercorns), bay leaf, a small onion, and a quarter of a lemon.
- 2
Step 2
Select a ripe avocado (soft to the touch). Wash and dry it. Cut it in half lengthwise and remove the pit. Carefully separate the flesh from the skin with a spoon, keeping the skin intact — it will serve as a bowl for the salad.
- 3
Step 3
Slice the red onion into half rings. Pour lemon juice over it and let it marinate for 10 minutes.
- 4
Step 4
Cut the avocado and cucumber into thin strips. Add pickled onion, red caviar, sour cream, salt, pepper, and fresh herbs. Mix gently to avoid mashing the avocado.
- 5
Step 5
Arrange the salad in avocado halves. Garnish on top with shrimp, red caviar, and fresh herbs.
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