This recipe is back by popular demand… I pulled it from my old site (which is why my hair color is different!).
I use pre-cooked, frozen shrimp in it, as opposed to letting the raw seafood “cook” in the lime juice (which is the traditional method). I tried it once like this because it was all I had on hand and it turned out great and took way less time!
You will need:
2 Cups dry vermouth
1 package cooked, extra large, frozen shrimp
3 Tbs seasoned rice vinegar
1 Tbs sugar
¾ Tsp onion powder
Juice of 3 limes
Juice of 1 lemon
pinch of salt
pinch of pepper
½ red onion
1 jalapeño
½ hot house cucumber (skin on, seeds removed)
2 roma tomatoes (seeds removed)
1 avocado
¼ cup chopped fresh cilantro
Extra virgin olive oil
tortilla chips (you can use store bought or the *BAKED TORTILLA CHIPS recipe I have that follows)
First, prepare the shrimp. Place a large bowl in your sink, big enough to fit your colander inside.
Dump in frozen shrimp and fill with cool water until just almost covering all of the shrimp. Add 2 cups dry vermouth (this helps to take away any of the fishy-smell it may have. *you can use this method with raw seafood that you are thawing as well!). Let sit.
While the shrimp thaws, prepare the rest. In a large bowl add seasoned rice vinegar, sugar, onion powder, lime juice, lemon juice, salt, and pepper. Set aside and chop onion.
Add onion to liquid mixture, stir, and set aside. (I always do the onion first, because the acid and salt in the mixture helps to release the moisture from the onion and mellow it out).
Next, prepare the jalapeño. You may want to use gloves for this part, because the oils in a jalapeño can be a bit intense. Start by cutting off the top of the pepper, then halving it lengthwise.
With a paring knife, remove the white ribs and seeds from one half of the pepper (this is where all the heat is, so if you would like it more spicy then skip this step).
Cut into matchsticks and dice. Add to mixture.
Continue adding the vegetables to the mixture, with half of the hot house cucumber next. Leave the skin on, remove seeds, and dice.
Next add the tomatoes. Remove seeds, dice, and stir to incorporate.
Once the shrimp is thawed, remove colander from bowl and rinse with cool water. Let as much liquid drain as possible.
Once the liquid has drained, arrange three or so pieces of paper towel on your board (you can use kitchen towels as well).
Dump the shrimp onto the towel and arrange so they lay flat.
Place another towel or two on top.
Press firmly over the top to absorb any additional liquid.
Dump shrimp onto cutting board.
Remove the tails by squeezing the end of the shrimp out of the tails with your fingers.
Cut the shrimp into bite sized pieces and add to vegetable mixture. Stir to incorporate.
Add the cilantro and a drizzle of olive oil; stir.
I always add the avocado last to avoid smashing the delicate cubes with all of the stirring. Halve, cube, and spoon avocado into mixing bowl and toss gently.
Add more salt and pepper to taste and refrigerate until chilled (at least 30 minutes). Serve with tortilla chips! *baked recipe follows
