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Categories:
shrimp tomatoes onion jalapeno pepper fresh cilantro lime juice salt fresh ground pepper avocado olive oil
Viewed: 55 - Published at: 8 years agoIngredients
- 1 lb large shrimp, peeled and deveined
- 1 medium tomatoes, chopped
- 1/4 medium onion, finely chopped
- 1 jarred pickled jalapeno pepper, seeded and chopped (en escabeche)
- 1/2 cup coarsely chopped fresh cilantro
- 1/4 cup fresh lime juice
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon fresh ground pepper, to taste
- 1 large avocado, cut into 1/2 inch dice
- 2 teaspoons olive oil
Method
- Bring a medium pan of water to a boil; cut the shrimp crosswise into thirds.
- Drop the shrimp into the boiling water until they just turn pink, about 45 seconds.
- Drain immediately and cool under running water.
- Put the shrimp in a glass or stainless steel bowl.
- Add in tomato, onion, jalapeno, cilantro, lime juice, salt, and pepper; stir.
- Cover and refrigerate 3-4 hours.
- Shortly before serving, gently stir in the avocado and olive oil.
- Serve in small bowls or cocktail glasses.
