(Salpicon de Camarones)
The word salpicon, which comes from the Spanish sal, salt, and picar, to chop, refers, in classic French cooking, to a mince of poultry, game, or vegetables bound with a sauce. In Mexico, however, it can mean anything from a shredded beef salad in the north to this citrusy shrimp appetizer we found—served with Salsa Verde—at Restaurante Doña Lala in Tlacotalpan.
- 1 lb. cooked small shrimp
- 1 cored chopped tomato
- 1⁄2 small white onion, peeled and chopped
- 1 clove garlic, peeled and minced
- 1 fresh jalapeño, seeded and sliced
- 1⁄2 cup extra-virgin olive oil
- 1 tbsp. chopped fresh parsley
- Salt and freshly ground white pepper
- 1 avocado, peeled and sliced
- Lime wedges
- Peel shrimp. Mix together shrimp, tomatoes, onions, garlic, and jalapeño.
- Stir in oil and parsley; season to taste with salt and pepper. Top with avocado and garnish with lime wedges.