Mario Martinez, the Corporate Executive Chef and Director of Bistros & Boulangeries at AJ's Fine Foods shares his recipe for Yucatán Shrimp and Avocado Martinis. Now don't get too excited -- it's really more of an appetizer than it is a party drink!
Ingredients:
- ½ cup Virgin olive oil olive oil
- 2 Tbsp. Minced jalapeño pepper
- 1 Tbsp. Minced garlic
- 1½ tsp. Ground cumin seed
- 1½ tsp. Kosher salt
- ¼ cup Fresh lime juice
- 2 Tbsp. Tequila
- 2 Tbsp. Chopped cilantro (take care to rinse off any grit)
- Hot sauce (El Yucatéco, Tapatío brands or comparable), to taste
- 4 Haas avocados (fully ripened), halved, pitted and peeled
- 1 lb. Cooked shrimp, peeled and de-veined, or cooked scallops
- 4 Radishes, trimmed and cut into allumettes (matchsticks)
- ½ cup (Packed) shredded radicchio
- Fresh lime wedges for garnish
Preparation:
Whisk the first nine ingredients together in a mixing bowl and set aside.
Dice three of the avocados; place in small bowl; toss with a ¼-cup of dressing. Slice remaining avocado; place sliced avocado and shrimp on opposite sides of a pie plate; coat with remaining dressing. (Avocado and shrimp can be prepared up to this point six hours in advance of serving, covered with clear plastic wrap and refrigerated.)
Place one packed tablespoon of shredded radicchio in 6-8 martini glasses and spoon diced avocados on top. Arrange shrimp and avocado slices around sides of the glasses. Spoon any remaining dressing over avocados and shrimp. Garnish with radish allumettes and lime wedges. Serves 6-8.
