Ingredients:

  • 1 lb (450g) Raw, Large Shrimp, peeled, deveined, and tail-off
  • 1 ½ cups (355ml) Freshly Squeezed Lime Juice
  • ½ large Red Onion, finely diced
  • 1 medium Jalapeño Pepper, deseeded (or left seeded), minced finely
  • 1 medium Roma Tomato, seeds removed, finely diced
  • ½ cup (75g) Cilantro, roughly chopped
  • 1 Avocado, diced (for folding in before serving)
  • Salt and freshly ground Black Pepper to taste
  • Tostadas, tortilla chips, or saltine crackers (for serving)

Instructions:

  1. If using raw shrimp, cut the shrimp into ½-inch (1.25cm) pieces. If preferred firmer, blanch the shrimp in boiling, salted water for 60 seconds, then immediately transfer to an ice bath. Drain very well.
  2. Place the prepared shrimp into a large, non-reactive bowl. Pour the fresh lime juice over the shrimp, ensuring they are fully submerged.
  3. Cover the bowl and refrigerate for 20 minutes to begin the acid curing process.
  4. While the shrimp cures, finely dice the red onion, jalapeño, and tomato. Chop the cilantro.
  5. After 20 minutes, check the shrimp; it should look opaque. If still translucent in the centre, return it to the lime juice for another 5-10 minutes, but avoid over-curing.
  6. Carefully drain off about half to two-thirds of the excess lime juice from the bowl.
  7. Add the diced red onion, jalapeño, tomato, and most of the cilantro to the shrimp bowl. Season generously with salt and pepper. Toss gently to combine.
  8. Return the mixture to the fridge for a final 10-15 minutes to allow the onions to soften slightly in the remaining marinade.
  9. Just before serving, gently fold in the diced avocado. Taste and adjust seasoning (add more salt or lime if needed). Serve immediately with tostadas or chips.