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Torticas De Atun

Shrimp and Tuna Cakes with Avocado Sauce

Erica Dinho
5 from 35 votes
Course Appetizer
Cuisine Colombian
Servings 8 servings


  • 2 5oz cans of tuna
  • 8 cooked shrimp chopped
  • Salt and pepper
  • ½ teaspoon ground cumin
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika
  • 2 beaten eggs
  • 1 teaspoon lime juice
  • ¼ cup bread crumbs
  • Pinch red pepper flakes
  • 1 tablespoon oil
  • Avocado sauce
  • 1 avocado
  • Juice of 1 lime
  • ¼ teaspoon ground cumin
  • cup mayonaisse
  • Salt and pepper
  • ¼ cup fresh cilantro
  • 1 scallion
  • ½ garlic clove


  • In a medium bowl, place the tuna, shrimp, paprika, onion powder, garlic powder, lime juice, bread crumbs, cumin, red pepper flakes, salt and pepper and mix well. Add the beaten eggs and mix to combine.
  • Form the mixture into round cakes. In a large saute pan over medium-high heat, fry the cakes in the oil, turning once, until lightly browned, about 3 minutes per side.
  • To make the avocado Sauce:
  • Place all the ingredients in a blender a blend until smooth. Transfer to a serving bowl. Season to taste.
Keyword tuna
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