Shrimp Cocktail with Mango Avocado Salsa
Servings 2
Ingredients
Poached Shrimp
- 1 onion sliced
- 2 cloves garlic coarsely chopped
- 5-6 whole juniper berries
- 5-6 whole jamaican peppers
- 1 whole star anise
- 2 tbsp whole mustard seeds
- 1 tsp whole fennel seeds
- ½ tsp Himalayan or fine sea salt
- ½ tsp whole black peppercorns or cracked pepper
- 2 bay leaves
- 3 cups water
- The zest and juice of one orange
- 10 raw jumbo shrimp cleaned, in shell (size 8-12)
Mango Avocado Salsa
- 1 ripe mango peeled and pit removed
- ½ avocado cut into small cubes
- 2 tbsp red onion very finely chopped
- 1 jalapeno pepper very finely chopped
- 2 tbsp fresh parsley finely chopped
- 1 tbsp fresh ginger grated
- The juice of one lime
- ¼ tsp Himalayan or fine sea salt
Garnish Ideas
- Slices of mango
- Slices of avocado
- Fresh flat parsley
- Green sprouts
- Slice of lime
- Finely chopped jalapeno peppers
Instructions
Poached Shrimp
- In a medium saucepan, add the onion, garlic and spices. Cook over low-medium heat until fragrant and the onions become translucent, about 4-5 minutes.
- Add the water, zest and orange juice and bring to the boil. Reduce heat and continue cooking for a few minutes so the flavors can build.
- Add the shrimp, stir and cover. Turn off the heat and let the shrimp rest for about 10 minutes.
- Remove the shrimp and transfer to the fridge until completely cool, at least 2 hours.
Mango Avocado Salsa
- Chop the mango into large chunks, and process it on pulse in a small food processor until it's broken down into tiny little pieces, just before it becomes a puree.
- Transfer to a small mixing bowl.
- Add the rest of the ingredients and mix well.
Assembly
- Divide the salsa between 2 cocktail glasses and place 5 shrimps around the rim (you can shell the shrimp or not, your decision)
- Garnish as desired and serve icy cold.
