Shrimps with Avocado and Tomato Sauce

Ingredients

• 300 g shrimp meat (from lake, jar or can)
• 1 Avocado
• 4 tomatoes
• 0.5 small chili pepper (chopped)
• 1 lemon (juice)
• 3 sprigs dill
• 1 onion
• 3 tbsp white wine vinegar (mild)
• 2 tbsp germ oil
• Salt
• Pepper

Instructions

1. 1.

   Drain the shrimp meat well and tear into pieces. Wash the dill, shake dry, tear finely and mix under the shrimp.

2. 2.

   Halve the avocados, remove pits and peel off skins; cube the flesh and mix with lemon juice. Blanch the tomatoes, peel, halve, remove seeds and finely chop the flesh; season with chili, salt and pepper, divide into 4 glasses. Top each glass with avocado pieces. Peel the onion, halve and slice thinly; blanch in boiling salted water for 1–2 minutes, drain, shock in cold water, then mix with salt, pepper, vinegar and oil and add to the shrimp mixture. Stir and taste. Spoon onto the avocados and serve.