You may also like
Categories:Viewed: 84 - Published at: 2 years ago
Ingredients
- 1 lb medium-small shrimp, peeled and deveined
- 2 tablespoons salt
- 34 cup lime juice (juice from 4-6 limes)
- 34 cup lemon juice (juice from 2-3 lemons)
- 1 cup finely chopped red onion
- 1 serrano chili, ribs and seeds removed, minced
- 1 cup chopped cilantro
- 1 small cucumber, peeled diced into 1/2-inch pieces
- 1 avocado, peeled, seed removed, cut into 1/2-inch chunks
- 4 small lettuce leaves
- corn tortillas or tortilla chips
Method
- Boil shrimp in salted water 1 minute to 2 minutes max, depending on size of shrimp.
- (Over-cooking the shrimp will turn it rubbery.)
- Remove shrimp with a slotted spoon and place into a bowl of ice water to stop the cooking.
- Drain the shrimp.
- Cut each piece of shrimp in half, or into inch-long pieces.
- Place shrimp in a glass or ceramic bowl.
- Mix in the lime and lemon juice.
- Cover and refrigerate for a half hour.
- Mix in the chopped red onion and serrano chile.
- Refrigerate an additional half hour.
- Right before serving, add the cilantro, cucumber, and avocado.
- Using lettuce leaves as a garnish, serve with chips or wratpped in warm tortillas.
