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1/4 cup kosher salt, plus more for seasoning
1 pound medium shrimp, peeled and deveined
2 lemons, juiced
2 limes, juiced
2 oranges, juiced
1 cup cucumber, peeled, seeded and diced into 1/4-inch pieces
1/2 cup red onion, finely chopped
2 Serrano chiles, seeded and finely chopped
1 cup seeded and diced tomatoes
1 Hass avocado, peeled, seeded, and chopped into 1/2-inch pieces
1 tablespoon roughly chopped cilantro leaves, plus leaves for garnish
1/4 cup extra-virgin olive oil
Place a 1-gallon stockpot over high heat and fill with 2 quarts of water. Season the water with 1/4 cup of salt and bring to a boil. Once the water comes to a boil, add the shrimp to the pot and immediately turn off the heat. Let the shrimp sit until just cooked through, about 3 minutes. Remove the shrimp from the water and place on a sheet pan to cool.
Once the shrimp are completely cooled, chop into 1/2-inch pieces and place in a medium-sized stainless steel bowl. Add the lemon, lime and orange juices and stir in the cucumber, red onion and chiles. Refrigerate for 1 hour.
Stir the tomato, avocado, chopped cilantro, and olive oil into the shrimp mixture. Allow it to sit at room temperature for 30 minutes before serving.
Serve in small bowls, with tostones, if desired.
Yield: 6 appetizer portions
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Editor's Note: Consult Treehugger's Best of Green Winner Monterey Bay Aquarium's Endangered Seafood Guide whenever making seafood choices.
Learn more about sustainable food choices with our Eat Green Guide.
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