Mexican Shrimp Dish (Print Version)
# Ingredients:
01 -
1 medium avocado, cut into chunks.
02 -
1/2 medium cucumber, diced after peeling.
03 -
Salt and pepper, adjust as needed.
04 -
1 medium jalapeño pepper, finely chopped.
05 -
1/2 cup of chopped cilantro.
06 -
3/4 cup red onion, minced.
07 -
2 medium roma tomatoes, chopped up.
08 -
1/3 cup of fresh lemon juice.
09 -
1/3 cup of fresh lime juice.
10 -
1 1/4 pounds of medium shrimp, peeled and cleaned.
# Instructions:
01 -
Set a pot of water to boil. Get a bowl of ice-cold water ready. Toss in the shrimp for 1 minute—just until they turn pink. Cool them off in the ice water, then drain and chop into small pieces.
02 -
Grab a non-reactive bowl. Combine the shrimp, lime juice, lemon juice, tomatoes, onions, cilantro, and jalapeño. Don't forget to season it with salt and pepper.
03 -
Pop the bowl into the fridge for 30 to 60 minutes to chill.
04 -
Stir in the cucumber and avocado right before serving. You can remove any extra liquid if you'd like.
05 -
Enjoy with some tostadas, chips, or whatever you like to scoop it with!
# Notes:
01 -
For more kick, swap in serrano peppers.
02 -
You can use white fish instead of shrimp.
03 -
Cooking seafood first ensures it's safe to eat.