Mexican Shrimp Cocktail

Episode 5
From the Sea

Chef: Christine Ha

Serves: 3 to 4
Prep Time: 20 min  Cook Time: 5 min

Ingredients:

1 lb shrimp, peeled and deveined

¼ tsp baking soda

1 lime, juiced

1 avocado, diced

Salt

Sauce:

¼ onion, diced

1 jalapeño or serrano pepper, seeded and minced

½ orange, juiced

1 lime, juiced

½ cup tomato purée

¼ cup ketchup

2 dashes Mexican hot sauce

2 tbsp cilantro, finely chopped

Accompaniment (optional):

Tostadas or tortilla chips

Directions:

1. Prep shrimp: in a large bowl, mix together shrimp, baking soda, and 1/2 tsp salt.

2. Make sauce: in a separate large bowl, stir together onion, jalapeño, orange juice, lime juice, tomato purée, ketchup, hot sauce, cilantro, and salt to taste.

3. Cook shrimp: in a large saucepan, add shrimp, lime juice, 1 tbsp salt, and enough water to cover. Heat to low boil and cook until just pink; strain and rinse with cold water. Chop if desired.

4. Toss shrimp with sauce and fold in avocado. Serve with tostadas or tortilla chips, if desired.