Shrimp Cocktail with Avocado and Chipotle Chiles
1 teaspoon whole black peppercorn
1 teaspoon coriander seed
3 to 4 bay leaves
3 quarts water
1 tablespoon salt
1 lime, juiced
1 1/2 pounds shrimp, peeled and deveined
1/2 cup diced red onion, rinsed
2 to 3 tablespoons finely chopped chipotle chiles en adobe
1 tablespoon juice from the chiles
1/2 cup ketchup
1 tablespoon olive oil
1/2 bunch cilantro, finely chopped
3 ripe avocados, diced
salt to taste
lime juice to taste
Bring 3 quarts of water to a boil; add the salt and the sachet of spices. Boil for 8 to 10 minutes.
On high heat, add the lime juice and the shrimp and bring back to a boil. Remove from heat and let sit 1 minute.
Drain immediately, reserving and cooling 3/4 cup of the cooking liquid. Discard the sachet.
Spread the shrimp out on a tray or large pan and refrigerate until cool.
Mix all of the ingredients (including the reserved cooking liquid) except the avocado, salt, and lime juice, and chill for 30 minutes to 2 hours.
Mix in the avocado and season with salt and lime juice. Serve immediately.
Ease of Preparation: Moderate
Preparation Time: 5 min
plus cooling time
Cook Time: 8-10 min
Servings: 8 to 10
Recipe By: Daniel Hoyer
From: Culinary Mexico
Used with permission of Gibbs Smith