Ingredients
- 1/2 pounds of medium sized shrimps
- 4 cups of water
- 2 teaspoons salt
- 1/2 teaspoon apple cider vinegar
- 1/2 teaspoon ground black pepper
- 1 bunch cilantro
- 2 cucumbers
- 1/2 purple onion
- 2 jalapeno peppers
- 2 serano peppers
- 2 habanero peppers
- 1 cup of lime juice (about 8-10 limes)
- 1 cup shrimp broth
- 2 avocados (optional)
- Chips or tostadas (optional)
Steps
- Peel the shell off your shrimp
- Clean your shrimp by cutting the shrimp in half and then removing intestines
- Preheat 4 cups of water in a pan with 1 teaspoon of salt and bring to a boil
- Rinse your shrimp with cold water
- Prepare an ice bath in a large bowl with ice and water
- Once the water is boiling add the shrimp and cook for 2 minutes or until all the shrimp turn a pink color
- Remove from heat and add shrimp into ice bath water
- Set aside 1 cup of water used used to boil the shrimp and let sit until reaches room temperature
- Cut your onion and cucumber into half dome shapes
- Squeeze 1 cup or lime juice
- Cut a while habanero pepper and add to the blender. With the other pepper remove the seeds and vein core which adding the remaining parts to the blender. Repeat the same for the jalapeno and serano peppers.
- Add your cilantro, shrimp broth and 1 teaspoon of salt into the blender and blend until well combined
- Add the lime juice into the blender and blend
- Add vinegar and pepper once more just until combined
- Taste the mixture and if you would like to increase the spice level add more seeds from the peppers
- Combine the shrimp, cucumbers, onions, and blended sauce together and mix until everything is combined
- Cover and place in the refrigerator for 20 minutes
- If desired, cut 2 avocados into half moon shapes to top the dish
- Enjoy!
