A good and refreshing recipe to share with family in hot summer days.
This recipe is a typical dish from southern Veracruz that has a long tradition on fish and seafood cuisine.
1 kg. medium size shrimp cooked and peeled*
½ white onion chopped
½ cup fresh orange juice
Juice From 1 lemon
3 roma tomatoes chopped
½ cup of fresh cilantro chopped
1 avocado peeled, deseeded and chopped
1 cup ketchup sauce (add more or less to taste)
1 teaspoon of habanero sauce El Yucateco Kutbil-ik
1 tablespoon virgin olive oil
½ Teaspoon of Salt
Salt and pepper to taste
When using uncooked and unpeeled fresh or frozen shrimp. Cook the shrimp in a liter of water with ½ white onion, 2 garlic cloves and a pinch of salt. After cooked, let it cool down, peel and de-vein the shrimp.
In a small container mix the onion with lemon and orange juice and a pinch of salt, set aside to rest at least 15 min. In a separate bowl, add the shrimp, tomatoes, cilantro and the habanero salsa; incorporate the mixed onion that you set aside, ketchup, avocado and olive oil, combine gently yet thoroughly, add salt and pepper to taste. Serve with saltine crackers.