Ingredients
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2 quarts water
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¼ cup kosher salt
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1 pound raw shrimp (21-25 per pound), peeled and deveined
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Juice of 2 lemons
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Juice of 2 limes
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Juice of 2 oranges
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1 cup diced seeded peeled cucumber (1/4-inch dice)
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½ cup finely chopped red onion
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2 serrano chiles, seeded and finely chopped
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1 cup diced seeded tomato
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1 avocado, chopped into 1/2-inch pieces
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1 tablespoon roughly chopped cilantro leaves, plus more leaves for garnish
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¼ cup extra-virgin olive oil
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¼ teaspoon kosher salt
Directions
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Combine water and 1/4 cup salt in a large saucepan; bring to a boil over high heat. Add shrimp and immediately turn off the heat. Let the shrimp sit until just cooked through, about 3 minutes. Transfer to a cutting board until cool enough to handle, about 10 minutes.
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Chop the shrimp into 1/2-inch pieces and place in a medium nonreactive bowl (see Tip). Add lemon, lime and orange juice. Stir in cucumber, onion and chiles. Refrigerate for 1 hour.
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Stir tomato, avocado, chopped cilantro, oil and 1/4 teaspoon salt into the shrimp mixture. Let stand at room temperature for 30 minutes before serving. Garnish with cilantro leaves, if desired.
