this food thing

This Avocado Jewel Box: Recipe

Hey Internet ermahgerd guess what?! I entered my first cooking competition this weekend! That was fun! And really, it was just for fun. A dear friend very kindly gave me the opportunity to make some products for the competition gift bags, and in the end I found myself in the competition kitchen, somehow…

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The event was the second annual AvoShowdown hosted by Avocados from Mexico. It was a very cozy cooking competition and deliciousness tasting experience. 16 incredible avocado-themed dishes. Free booze and avocado cocktails. A huge gift bag full of avocado-related goodies. It’s okay, I know you’re jelly.


From top left: Avocado Crema Cocida, Avocado Cannoli, Sole Ceviche on Plantain Chips, Siamese-Style Avocado Stuffed Prawns

Many of the competitors are in the food business, and I felt like a real nobody from nowhere. So, all the more surprise when I won the “People’s Choice Award”!

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The dish that I scrambled to scrape together, which I named “Avocado Jewel Boxes”, was a shrimp ceviche wrapped in avocado, and topped with arugula and a potato crisp.

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Despite the very authentic molcajete (Mexican-style mortar and pestle) I won, I think my best win at this competition was the huge tote bag of leftover avocados I came away with. Stay tuned for my tip on storing these green babies!

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You might want some more information on the AvoShowdown Event. Here you go.

Hola! Avocados from Mexico Avoshowdown Vancouver 2016

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Avocado Jewel Box


2-3         avocados, halved and cut into thin slices.

400g     raw shrimps

Handful of arugula leaves and cilantro

1/4 cup finely chopped cilantro

1x           English cucumber, sliced into ~5mm slices

2x          lemons, juiced

2x          limes, juiced

1x          orange, juiced

1/3 cup red onion, finely chopped

1x           jalapeño pepper, seeded and finely chopped (optional)

10x        cherry tomatoes, seeded and finely chopped

3 tbsp   extra virgin olive oil

1x          medium russet or yellow potato, cut into thin slices.

Salt (to taste)

Pepper (to taste)

How to:

  1. Bring a pot of salted water to boil. Put in shrimps and remove from heat. Remove shrimps when just cooked, about 1 minute. Run under cold water, drain, and set aside.
  2. Combine shrimps with lemon juice, lime juice, orange juice, onions, and jalapeño pepper. Cover and put in the fridge for 1-3 hours.
  3. Add tomatoes, chopped cilantro, salt, pepper, and oil. Stir to combine, and let marinate at least 1 hour.
  4. Meanwhile, thinly slice the potato. Using a cookie cutter, cut a smaller circle in the middle of the potato slice. Lightly oil a plate. Mix potato slices with some oil, salt, pepper, and a tiny bit of cayenne pepper. Spread potato slices in a single layer on the plate, and microwave on high for 3-4 minutes. Turn the slices over, and microwave for another 2 minutes. (**See note)
  5. Using a ring cookie cutter, put a cucumber slice on the bottom. Line the sides with avocado slices, drain and spoon the shrimp mixture into the centre. Top with a potato slice, and put a few arugula and cilantro stems in the middle of the ring.


Note: Potato slices are ready when they are golden brown, dried, and crispy. As each microwave is different, carefully watch the potato slices as they are cooking, and adjust your cooking time accordingly.



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  • Reply
    April 14, 2016 at 1:13 am

    NICE WORK! So pretty!

  • Reply
    This Guide on Preserving Avocados – also there's this
    May 2, 2016 at 9:40 pm

    […] 2016, I promised a forthcoming blog post on how to preserve avocados, in case you were ever in the situation to be awarded a whole tote-full of avocados.  And forth, that post did not come. I heard the Internet likes cats, so I drew an apology cat while […]

  • Reply
    Jordan Dipinto
    May 23, 2016 at 8:36 am

    You have brought up a very wonderful details , thanks for the post.

    • Reply
      May 29, 2016 at 5:01 pm

      Thank you for the kind words 🙂 I’m glad you like the content!

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