Episode 5
From the Sea
Chef: Christine Ha
Serves: 3 to 4
Prep Time: 20 min Cook Time: 5 min
Ingredients:
1 lb shrimp, peeled and deveined
¼ tsp baking soda
1 lime, juiced
1 avocado, diced
Salt
Sauce:
¼ onion, diced
1 jalapeño or serrano pepper, seeded and minced
½ orange, juiced
1 lime, juiced
½ cup tomato purée
¼ cup ketchup
2 dashes Mexican hot sauce
2 tbsp cilantro, finely chopped
Accompaniment (optional):
Tostadas or tortilla chips
Directions:
1. Prep shrimp: in a large bowl, mix together shrimp, baking soda, and 1/2 tsp salt.
2. Make sauce: in a separate large bowl, stir together onion, jalapeño, orange juice, lime juice, tomato purée, ketchup, hot sauce, cilantro, and salt to taste.
3. Cook shrimp: in a large saucepan, add shrimp, lime juice, 1 tbsp salt, and enough water to cover. Heat to low boil and cook until just pink; strain and rinse with cold water. Chop if desired.
4. Toss shrimp with sauce and fold in avocado. Serve with tostadas or tortilla chips, if desired.