Seafood Salad in Avocado Halves

Ensalada de Mariscos “Rafapar”

Preparation info
  • Makes


    large servings if served in avocado halves (more if served in a bowl)
    • Difficulty


Appears in
Zarela's Veracruz: Mexico's Simplest Cuisine

By Zarela Martínez

Published 2001

  • About

This dish is the creation and namesake of rafael Pardiño, at Restaurant Riviera Pardiños in Boca del Río. It is always served there in avocado halves. But if you want to combine the avocado flesh with the rest of the salad, there are two possibilities. Scoop out the flesh, chop it, and mix it with the rest of the salad ingredients, then fill the avocado shells with the mixture, or put it in a serving bowl or on individual plates (presented this way, the salad could serve up to 9 or 10). In