Poaching Liquid- 2 quarts water, 1/4 cup kosher salt
1 lb raw shrimp, peeled and deveined
Juice of- 2 lemons, 2 limes, 2 oranges
1 cup diced, seeded, peeled cucumber
1/2 cup finely chopped red onion
2 serrano chiles, seeded and finely chopped
1 cup diced seeded tomato
1 avocado, chopped into 1/2 inch pieces
1 tbsp roughly chopped cilantro leaves, plus more for garnish
1/4 cup olive oil
1/4 tsp kosher salt
Instructions
Combine water and 1/4 cup salt in large saucepan; bring to a boil over high heat. Add shrimp and immediately turn off 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.
Chop the shrimp into 1/2 inch pieces and place ina medium nonreactive bowl. Add lemon, lime and orange juice. Stir in cucumber, onion and chiles. Refrigerate for 1 hour.
Stir tomato, avocado, chopped cilantro, oil and 1/4 tsp salt into the shrimp mixture. Let stand at room temperature for 30 minutes before serving. Garnish with cilantro leaves.
Originally Submitted
3/13/2011
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