Seafood Salad

 

Ingredients

3 avocados

200 g lightly salted redfish

200 g shrimp

Greens

Lettuce

200 g mayonnaise

1 lemon

Wash the avocados, cut them in half, and remove the seeds. Using a sharp spoon, carefully scoop out the flesh from the halves to form boats. Finely chop the flesh.

Pour hot water over the shrimp, defrost, and peel. Set aside a few for garnish, and finely chop the rest. Remove bones and skin from the redfish and cut into small cubes. Wash the greens, reserving some for garnish, and finely chop the rest.

Cut the lemon in half. Juice one half, and cut the other half into thin slices.

 Combine the avocado pulp, sliced shrimp, and salmon, drizzle with lemon juice, sprinkle with chopped herbs, and mix well.

Arrange the lettuce leaves on a platter. Fill the avocado halves with the lettuce, pour mayonnaise over them, and top with whole shrimp. Pierce a few lemon slices with toothpicks and insert them into the center of each lettuce. Refrigerate to soak.

Enjoy!