Ingredients

The following ingredients have 6 Servings
  • 1/2 cup + 2 TB freshly squeezed lime juice
  • 1 small red onion (chopped)
  • 1 lb raw shrimp (41/50 count peeled and deveined)
  • 1/3 cup chopped fresh cilantro
  • 1 cup grape or cherry tomatoes (quartered)
  • 1 cup peeled/diced jicama (cucumber or sweet bell peppers can be subbed)
  • 1 jalapeño (seeded and chopped)
  • 1 semi-firm avocado
  • 1/2 tsp kosher salt
  • Optional: 1-2 TB ketchup (to taste)
  • Other: Tortilla chips (street taco corn tortillas, or lime slices for serving)

Instruction

  • Mix and Chill: In a medium bowl, combine 1/2 cup fresh lime juice with the red onions. Mix well, cover, and chill at least 1 hour.
  • Cook Shrimp: In a large pot, bring well salted water to a boil. Add 2 TB lime juice. Cook shrimp for a few seconds only – just until they start turning opaque. Immediately remove with a slotted spoon and transfer to a colander. Rinse with cool water and drain well. Once drained shrimp is cool, use paper towels to pat-dry excess water from shrimp and cut into bite-size pieces. Set aside until ready to serve.
  • Combine: To the bowl with red onion/lime mixture, add cilantro, tomatoes, jicama or other veggies, and kosher salt. Toss gently to coat, and cover/chill until ready to serve.
  • Toss and Serve: When ready to serve, dice the avocado and sprinkle with fresh lime juice to coat. Toss avocado and shrimp into the red onion mixture. Toss gently to coat well. If needed, add kosher salt to taste. Add ketchup, if desired, for a bit of “cocktail shrimp” flavor. Serve immediately with lime slices and tortilla chips.