Photo courtesy of Joelen’s Culinary Adventures
Serves 6 as an appetizer
- ½ medium white onion, chopped into ¼ inch pieces
- 1 generous pound peeled, deveined, cooked smallish shrimp (about 41/50 count to a pound)
- 1/3 cup chopped fresh cilantro, plus several sprigs for garnish
- ½ cup ketchup
- 1 to 2 tablespoons Frontera Red Chili Hot Sauce to taste
- 2 tablespoons extra virgin olive oil
- 1 cup diced peeled cucumber or jícama (or ½ cup of each)
- 1 small ripe avocado, peeled, pitted and cubed
- 1 to 2 tablespoons fresh lime juice, to taste
- Salt, usually about ½ teaspoon
- Several lime slices for garnish
- Tortilla chips or saltine crackers for serving
- In a small strainer, rinse the onion under cold water, then shake off the excess liquid. Mix onion, shrimp, cilantro, ketchup, hot sauce, optional olive oil, cucumber and/or jícama and avocado in a large bowl. Taste and season with fresh lime juice and salt. Cover and refrigerate if not serving immediately.
- Spoon the shrimp mixture into sundae glasses, martini glasses or small bowls; garnish with sprigs of cilantro and slices of lime. Serve with tortilla chips or saltines to enjoy alongside.