Guacamole is one of the world’s most favorite foods, no doubt. When there’s guacamole, there’s a fiesta. This recipe takes the famous guacamole and Asianfy’s it up with a tobiko-shrimp salad. This Asian shrimp salad topping totally transforms the dip from something familiar to something so totally new and fun. Your party guests will love it, especially when paired with the perfect corn tortilla chips.
Taste: this will be unlike any guacamole you’ve had. The tobiko adds a unique fishiness, so you better like seafood. The sweet shrimp and mayo play nicely with the luscious avocado with spicy serrano peppers.
Texture: guacamole with a snap, crackle, and pop? Sign me up. The tobiko not only brings a different flavor profile to the dish, but also introduces mouth feel that is completely unheard of in a guacamole dip. The velvety avocados become even more creamy with the topping of thick mayo-based shrimp salad.
- Japan it up: as much as I love Hellman’s mayo, use Kewpie, a Japanese brand. It is made with rice vinegar, egg yokes only and with no water. Makes it sweeter and thicker, who doesn’t like that?
- Avoid the aquarium: to avoid having the Asian shrimp salad taste too fishy, incorporate the tobiko a bit by bit and taste test until you find your equilibrium
- Choose wisely: serve with your favorite quality corn tortilla chips
- Quickly: serve this dip immediately after making to maximize awesomeness
Guacamole With Tobiko-Shrimp Dip Recipe
Ingredients (serves 4-6 people, appetizer)
- 1 lb shrimp, peeled and deveined
- 1/2 cup mayo (preferably Kewpie brand)
- 2 tablespoons tobiko (preferably the orange colored one)
- 5 avocados, roughly chopped in large chunks
- ½ large shallot, minced
- 3 garlic cloves, minced
- 1 serrano pepper, minced (seeds included for extra kick)
- 2 tablespoons chopped Italian parsley
- 1/2 cup chopped scallions
- 2 -3 tablespoons olive oil
- Juice of 1 full lime
- Garnish: pea shoots or chives
Prepare the shrimp for the Asian tobiko shrimp salad. Bring a pot of water to a rolling boil. Blop the shrimp into the water for 2 minutes or until the shrimp change color. Have an ice bath ready. Fish out the shrimp and place them into the ice bath. This stops the cooking process and rapidly chills the shrimp down.
As the shrimp cool off, let’s prepare the guacamole. In a large mixing bowl, add the avocados, shallot, garlic, scallions, and serrano pepper. Gently fold the ingredients together with a couple of tosses. Then drizzle in the olive oil and lime juice. Continue to fold and gently press the ingredients together, but do not smash/mush the avocados. We are not making a paste here. Give it a taste and season accordingly with salt, pepper and whatever else it may need. Set this aside.
The shrimp should be cool at this point. Remove the shrimp tails and give the shrimp a rough chop. Add then to another mixing bowl and add the mayo and tobiko. Stir this around and the color should become slightly orange as the tobiko gets all up in there. We want the asian tobiko shrimp salad to be thick, but still generously coated with mayo. Using the Kewpie mayo helps here.
To serve in a fancy manner, use a ring mold. Add the guacamole 2/3rd and the Asian shrimp salad 1/3rd. Garnish with something green and serve it with plenty of chips. Get after it!