Ingredients:

  • 1 lb Large Shrimp (21/25 count), peeled, deveined, and tails removed
  • 1 tbsp Sea Salt for blanching
  • 0.5 cup freshly squeezed lime juice
  • 2 tbsp freshly squeezed lemon juice
  • 2 tbsp freshly squeezed orange juice
  • 1 tsp Kosher salt
  • 0.5 tsp cracked black pepper
  • 0.5 cup red onion, finely minced
  • 1 cup Roma tomatoes, seeded and diced
  • 1 cup Persian cucumber, diced
  • 2 serrano peppers, deveined and minced
  • 0.5 cup fresh cilantro, chopped
  • 1 large firm-ripe avocado, cubed

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Drop the raw shrimp in and cook for exactly 60 seconds until they turn opaque and pink but remain slightly translucent in the center.
  2. Immediately plunge the shrimp into an ice bath (50% ice, 50% water) to stop the cooking process. Once chilled, drain, pat dry, and dice into 1/2-inch pieces.
  3. In a non-reactive glass or stainless steel bowl, combine the diced shrimp, minced red onion, lime juice, lemon juice, and orange juice. Ensure the shrimp are fully submerged.
  4. Cover the bowl and refrigerate for 30 minutes to allow the acid to finish the 'cooking' process and infuse the flavors.
  5. Just before serving, gently fold in the diced Roma tomatoes, cucumber, minced serrano peppers, and chopped cilantro.
  6. Carefully fold in the cubed avocado last to maintain its shape. Season with kosher salt and black pepper to taste and serve immediately.