I’ve been daydreaming about a certain Mexican fishing village devoid of planes, trains and automobiles, and in some cases, electricity.
When Steffen and I honeymooned in Yelapa, Jalisco, Mexico, we ate freshly cooked chips dipped in chunky salsa and drank ice cold Pacificos as we watched the waves crash to the town’s isolated shore.
Good food helps create good memories, and Yelapa was no exception.
Unlike the preplanned prepaid meals of the typical Mexican resort vacation, Yelapan food wasn’t served out of a conveyor belt kitchen, but rather under the stars in someone’s backyard. At times, we were the only customers, sharing the outdoor dining room with a wandering cat and eating our dinners by the light of a single candle.
After a very long hike up to a remote waterfall, we stopped at a small outdoor food shack. Colorful flags crisscrossed over our heads, pulling our eyes away from the dry river below. We were sore, famished and coated in the fine dust of the Yelapan trails.
It was there, and not some swanky restaurant back home, that I had one of the best dishes of my life: shrimp-stuffed avocados. The freshness of the dish revived me for my journey onward (the beer helped too), and it made such a lasting impression that as soon as we got back to home, we searched the internet for a recipe to bring the taste back to Kansas City.
4-5 firm ripe avocados
1 lb medium-sized cooked shrimp
½ medium red onion, diced finely
2 radishes, diced finely
½ bell pepper, diced finely
2 celery stalks, diced finely
2 hardboiled eggs, diced
5 Tbs cilantro aioli or regular mayonnaise
Lime juice from 1 lime
Salt and pepper, to taste
Optional: spinach, cilantro and tomatoes
Chop shrimp in half.
Combine diced onions, radishes, bell pepper, celery, eggs, shrimp, ½ of the lime juice and aioli in a bowl, mix well. (To make the aioli, mix the mayonnaise with 2 Tbs chopped cilantro).
Taste and salt/pepper, if necessary.
Cut avocados in half, removing the seed and peel. Drizzle remaining lime juice over avocados to keep them from darkening too quickly.
Top a plate of baby spinach with the avocados. Top avocados with shrimp salad filling.
Add extra cilantro and/or tomatoes if desired. Serve immediately.
Recipe derived from http://laylita.com