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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
2 quart(s) water |
1/4 cup(s) salt |
1 pound(s) raw shrimp peeled and deveined |
juice of 2 lemons |
juice of 2 limes |
juice of 2 oranges |
1 cup(s) cucumber diced, seeded, peeled (1/4 inch dice) |
1/2 cup(s) finely chopped red onion |
2 serrano chiles seeded and finelyh chopped |
1 cup(s) diced seeded tomato |
1 avocado chopped into 1/2 inch pieces |
1 tablespoon(s) roughly chopped cilantro leaves, plus more for garnish |
1/4 cup(s) extra-virgin olive oil |
1/4 teaspoon(s) kosher salt |
Directions:
1. Combine water and 1/4 cup salt in a large suacepan; bring to a boil over high heat. Add shrimp and immediately turn off the heat. Let the shrimp sit until just cooked through, about 3 minutes. Transfer to a cutting board until cool enough to handle, about 10 minutes. Chop the shrimp into 1/2 inch pieces and place in a medium nonreactive bowl. Add lemon, lime, and orange juice. Stir in cucumber, onion and chiles. Refrigerate for 1 hour. Stir tomato, avocado, chopped cilantro, oil and 1/4 teaspoon salt into the shrimp mixture. Let stand at room temperature for 30 minutes before serving. Garnish with cilantro leaves, if desired.
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