Ingredients:

  • 1 lb large shrimp (16/20 count), peeled, deveined, and tails removed
  • 0.5 cup freshly squeezed lime juice
  • 0.25 cup freshly squeezed lemon juice
  • 1 tsp sea salt
  • 1 cup English cucumber, finely diced
  • 1 cup Roma tomatoes, seeded and diced
  • 0.5 cup red onion, finely minced
  • 0.5 cup fresh cilantro, chopped
  • 1.5 serrano peppers, minced
  • 0.25 cup tomato-clam juice cocktail
  • 1 large avocado, diced
  • 0.5 tsp dried Mexican oregano
  • 0.25 tsp fresh cracked black pepper

Instructions:

  1. Boil the water. Bring a medium pot of salted water to a rolling boil. Note: Adding salt to the water seasons the shrimp from the inside out before the marinade even touches them.
  2. Blanch the shrimp. Drop the cleaned shrimp into the boiling water for exactly 60–90 seconds until they turn pink on the outside but remain slightly translucent in the center.
  3. Shock in ice. Immediately remove shrimp with a slotted spoon and plunge into an ice bath to stop the cooking process. Note: This rapid cooling is what keeps them from becoming rubbery.
  4. Prep the shrimp. Once cooled, pat the shrimp completely dry with paper towels and cut into bite-sized pieces if you prefer a smaller dice.
  5. Start the marinade. In a large non reactive glass bowl, combine the shrimp, 0.5 cup lime juice, 0.25 cup lemon juice, and 1 tsp sea salt.
  6. First chill. Let the mixture marinate in the refrigerator for 15-20 minutes. You will smell the sharp, clean aroma of citrus mingling with the brine.
  7. Incorporate aromatics. Fold in the 1 cup diced cucumber, 1 cup Roma tomatoes, 0.5 cup minced red onion, 0.5 cup chopped cilantro, and 1.5 minced serrano peppers.
  8. Season the base. Add the 0.25 cup tomato clam juice, 0.5 tsp dried Mexican oregano, and 0.25 tsp black pepper. The scent will shift from purely tart to earthy and spicy.
  9. Add the creaminess. Gently fold in the diced avocado just before serving. Note: Adding it last prevents the avocado from breaking down and making the liquid cloudy.
  10. Final meld. Chill for an additional 10 minutes until the flavors are unified and the bowl is ice cold, then serve immediately with tortilla chips. > Chef's Tip: When seeding your Roma tomatoes, use a small spoon to scoop out the watery core. If you skip this, the extra liquid will dilute your leche de tigre, and you'll lose that punchy flavor concentration.