2-3 pounds shrimp, peeled and deveined
2 large tomatoes, diced
1 red onion, diced
1 bunch cilantro, chopped
1 serrano pepper or 1 jalapeño, diced
8 limes, juiced
8 lemons, juiced
2 oranges, juiced, (preferably sour oranges)
2 large avocados, diced
2 large cucumbers, peeled and diced
Blanche shrimp in boiling water for about 5 minutes, then shock in ice cold water. Strain when cooled.
Cut shrimp into 1-inch pieces and add to large bowl. Add citrus juices and marinate in the refrigerator for 2 hours. Add red onion, tomatoes, chilies and cilantro and return to the refrigerator for 2 more hours.
Stir in avocados and cucumber before serving. Serve with tortilla chips.
Serves eight.
Elgin Community College Culinary Arts and Hospitality Department
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