Recipe courtesy of El Pescador, Bell Gardens, California
Makes 2 servings
14 cooked or raw shrimp
1 lg. jalapeño, seeded
1 avocado (half for sauce, half for garnish) 1⁄2 cucumber, peeled and diced
3⁄4 c. lemon juice
1/4 c. cilantro
1 garlic clove
1⁄2 orange, sliced
1⁄4 white onion
A few red onion slices, to taste Tomato slices
Salt, to taste
Blend the jalapeño, garlic clove, half an avoca- do, cilantro, the quarter onion, and finally the lemon juice. Add salt to taste (add more lemon juice if necessary to create watery consistency.)
Plate your shrimp (cooked or raw) in the middle of the plate, add the orange, tomato, and avocado around the edges of the plate.
Add sauce to the shrimp and let them mari- nate and “cook” in the lemon juice.
Top with red onion garnish, the diced cu- cumber and any other fresh citrus fruit you enjoy with saltine crackers or tostadas!
Note: It is important to handle raw shrimp with care and correct storage temperatures. You can actually eat the shrimp raw; how- ever, if you let the shrimp marinate in the lemon juice for 20 minutes it will “cook” in the lemon juice, also known as “curtir.” You’ll know shrimp are ready if they have a white, reddish color instead of a a grey, transparent color. For customers who do not eat spicy food, follow the recipe minus the jalapeño, and you have another great recipe variation, “Camarones Ahogados”—another popular item on our menu!