Mexican Shrimp Cocktail

 

Ingredients

• 1 pound medium shrimp, raw or cooked

• Kosher salt

• 1 cup chopped red onion

• 1 cup peeled, diced cucumber

• 1 jalapeno, minced

• 1/2 cup ketchup

• 1/4 cup chopped cilantro

• 2 tablespoons lime juice

• 1 avocado, cut into chunks

Peel, devein, and cook the raw shrimp (if using): 

If you have pre-cooked, peeled and deveined shrimp you can skip to the next step.

Bring a medium pot salted water to a boil (a Tbsp salt for 2 quarts of water), add the shrimp, and cook for 2-3 minutes, until just cooked through. Reserve a cup of the cooking water and chill it.

Cut the shrimp into large chunks.

1. Toss the shrimp with other ingredients, chill: 

   Put the chopped shrimp in a bowl with the chopped onions, cucumber, celery, jalapeño, ketchup, cilantro, lime juice, and hot sauce. Gently stir to combine. Chill.
2. Add some cooled shrimp cooking water: 

   Once the cooking water has cooled at least to room temperature, add a little at a time to the shrimp cocktail, until the shrimp cocktail is the consistency you want (use clam stock or lightly salted water—a third of a teaspoon of salt dissolved into a cup of water—if you are starting with already cooked and peeled shrimp).

   Top with avocado