A Mexican inspired shrimp dip
2-3 lbs. peeled and deveined shrimp
2 large tomatoes, diced
1 red onion, diced
2 large cucumbers, diced
1 bunch cilantro, chopped
1 serrano or jalapeno pepper, diced
juice of 8 limes
juice of 8 lemons
juice of 2 oranges (less sweet is better for this)
2 large avocados, diced
Blanche shrimp in boiling water about 5 minutes, then shock in iced cold water. Strain. (if you are using precooked shrimp, you can skip with step.)
Cut shrimp into 1 inch pieces. Place in a large, non metal bowl.
Add citrus juices.
Let marinade in the refrigerator for 2 hours.
Add red onion, tomatoes, pepper, and cilantro.
Return to refrigerator for 2 more hours.
Stir in avocado before serving.
Serve with tortilla chips.
Serves 8.
