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Prep Time: 20 Minutes Cook Time: 3 Minutes |
Ready In: 23 Minutes Servings: 6 |
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Served at the Las Ventanas al Paraiso restaurant on the tip of Baja Peninsula. Ingredients:
2 -3 lbs shrimp |
10 tablespoons lime juice |
6 tomatoes |
14 teaspoons coriander |
4 avocados |
3 epazote, branches or 1/2 teaspoon coriander |
1 red onion |
salt and pepper |
3 1/2 tablespoons chipotle peppers |
Directions:
1. Poach the shrimp and cut them in half. Marinate them in lime juice for a minimum of 4 hours then drain. Cut tomatoes,avocados,epazote,red onion in small squares add coriander then mix well.Season with salt,pepper and chipotle peppers.
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