Ingredients:

  • 1 lb (450g) Large Shrimp (31/40 count), peeled, deveined, and cooked (or raw and quickly poached)
  • 1 ¼ cups (300ml) Fresh Lime Juice
  • ½ cup (75g) Red Onion, finely diced
  • 2 large Roma Tomatoes, seeded and diced
  • 1 medium Fresh Jalapeño or Serrano Pepper, minced
  • ½ cup (packed) Fresh Cilantro, roughly chopped
  • 1 large Avocado, diced
  • 1 teaspoon Kosher Salt (or to taste)
  • ¼ teaspoon Black Pepper, freshly ground
  • 2 tablespoons Clamato Juice (optional)
  • 1 tablespoon Extra Virgin Olive Oil

Instructions:

  1. If using raw shrimp, quickly poach them until just pink (about 1-2 minutes). Immediately plunge them into ice water to stop cooking. Drain well. Dice the shrimp into bite-sized pieces (about ½ inch).
  2. Place diced shrimp in a large, non-reactive bowl. Pour all the fresh lime juice over the shrimp, ensuring they are fully submerged. Sprinkle with half the salt.
  3. Stir gently. Cover the bowl and refrigerate for a minimum of 45 minutes. The shrimp will turn opaque pink/white when cured by the acid.
  4. While the shrimp cures, finely dice the red onion, tomatoes, and pepper. Place diced onion in a sieve and rinse quickly under cold water to reduce harshness; pat dry.
  5. Once the shrimp is opaque, drain off about half of the excess lime juice. Add the diced onion, tomato, minced pepper, remaining salt, pepper, and optional Clamato juice. Stir gently.
  6. Return the mixture to the fridge for another 15 minutes to allow the flavours to meld.
  7. Just before serving, gently fold in the diced avocado, olive oil, and most of the fresh cilantro. Taste and adjust seasoning if necessary.
  8. Spoon immediately into chilled bowls and garnish with the remaining cilantro. Serve with crisp tortilla chips or tostadas.