Shrimp Avocado and Tomato Salsa

With the Super Bowl this weekend, I was in the mood to try some new types of appetizers. We love nacho chips and I have made everything from different fresh salsas, melted cheese dips, guacamole, black bean dip and more. To try something unique, I made this salsa with shrimp that I cooked in the sous vide. I cut up the shrimp and then used them along with some diced tomatoes and avocado. This salsa has such a bright flavour and a nice twist from a traditional tomato salsa.

Sous Vide Shrimp with avocado and tomato salsa-2

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5 from 1 vote

Shrimp Avocado and Tomato Salsa

Prep Time 10 minutes
Total Time 10 minutes
Servings 4 -6
Author Steve Cylka


  • 1 pound of cooked and peeled shrimp
  • 2 avocados , peeled, cored and cubed
  • 3 medium tomatoes , diced
  • 2 jalapeno peppers , cored and minced
  • 1/4 cup fresh cilantro , chopped
  • juice of 2 limes
  • 1/2 tsp salt
  • tortilla chips
  • 1/2 tsp salt


  • Cut the shrimp into 2 or 3 pieces.
  • Toss all the ingredients together.
  • Let the salsa marinate for 10-15 minutes before serving.
  • Serve salsa with tortilla chips


About Steve Cylka

Steve is the author of The Black Peppercorn. He is a recipe developer and food photographer. His recipes have been featured on websites like Bradley Smoker, Times Picayune, Buzzfeed, and Basil & Salt. He has also authored and co-authored a couple cookbooks.

One comment

  1. Lovely salsa. It would disappear in my house with all that yummy shrimp. 🙂

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