Chef Mary’s Southwest Shrimp Salsa

Southwest Shrimp Salsa

1 quart salted water 

1/2 cup plus 2 tablespoons freshly squeezed lime juice 

1 generous pound raw shrimp

1/2 medium red onion, chopped into 1/4-inch pieces

1 Jalapeno, chopped fine

1 Medium Roma Tomato, seeded and diced

1/3 cup colored pepper, small dice 

1/3 cup chopped fresh cilantro, plus several sprigs for garnish 

About 2 tablespoons olive oil1 cup peeled, diced cucumber

1 small ripe avocado, peeled, pitted and cubed  (optional)

Salt 

Several lime slices, for garnish 

Blue tortilla chips, for serving    

 

Cooking and marinating the shrimp: 

Bring 1 quart salted water to a boil and add 2 tablespoons of the lime juice. Add shrimp, cover and return to a boil. Immediately remove from heat, set pot lid askew and pour off all liquid. Replace lid and set aside, letting shrimp steam in closed pot for 10 minutes. Spread out shrimp in large glass or stainless steel bowl to cool completely. Peel shrimp (and devein, if desired). Toss shrimp with remaining 1/2 cup lime juice, cover and refrigerate for about 1 hour.

In a small strainer, rinse chopped onion under cold water, then shake off excess liquid. Add to shrimp bowl along with chopped cilantro, ketchup, hot sauce, optional olive oil, cucumber and/or jicama and avocado. Mix gently, taste and season with salt, usually about 1/2 teaspoon. Cover and refrigerate up to a few hours, or serve immediately.

Spoon the ceviche into sundae glasses, martini glasses or small bowls. Garnish with sprigs of cilantro and slices of lime. Serve with Tostadas or tortilla chips or saltine crackers.