Ingredients
1 pound small salad shrimp, cooked
2 lemons, juiced
2 limes, juiced
2 oranges, juiced
1 cucumber, peeled, seeded and diced into 1/4-inch pieces
1/2 red onion, finely chopped
4-6 jalapeno rings finely chopped
1 tomato, diced
1 Hass avocado, peeled, seeded, and chopped into 1/2-inch pieces
1 tablespoon roughly chopped cilantro leaves, plus leaves for garnish
1/4 cup extra-virgin olive oil
Sea salt to taste
Method
Rinse and drain shrimp. Place in a non-reactive bowl (I use glass). Add the lemon, lime and orange juices and stir in the cucumber, red onion and chiles. Refrigerate for at least 1 hour.
Stir the tomato, avocado, chopped cilantro, and olive oil into the shrimp mixture at least 30 minutes before serving.
Stir the tomato, avocado, chopped cilantro, and olive oil into the shrimp mixture at least 30 minutes before serving.
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