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Fish | |
| 1 lb shrimp (raw or cooked) peeled, deveined and diced 1 cup lime juice from 6 limes 1 cucumber peeled and diced 1 large avocado (or 2 small avocados) 2 roma tomatoes diced 1/2 red onion diced 1/4 bunch cilantro chopped 1 jalapeno seeded and minced 1/4 tsp black pepper or to taste 1 cup clamato juice (use "picante" version for spicier salsa) | |
Dice shrimp and place into a large glass (non-metamixing bowl. Squeeze 1 to 1 1/4 cups lime juice from 6 limes over shrimp. Stir to combine then cover and marinate in the refrigerator (marinate 1 1/2 to 2 hours for raw shrimp or until no longer translucent and marinate 15 minutes for cooked shrimp), stirring halfway through. Chop the vegetables: cucumber, avocado, tomatoes, red onion, jalapeno and cilantro. When shrimp are done marinating, add vegetables to the bowl. Add 1/4 tsp black pepper or season to taste and gently stir to combine. Lastly, stir in 1 cup clamato juice, mixing just to combine. Serve with tortilla chips or over tostadas. | |
Unrated | |
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