Name: Shrimp Salad (Ensalada de Camarones)
Yield: Makes 6–8 servings
Cuisine: Mexican
Ingredients: 1 pound medium shrimp (sold as 16–20 count), in the shell; 6 cups Basic Fish Stock or water; 1 small white onion, unpeeled; 2 garlic cloves, unpeeled; 3 bay leaves; Juice of 1 lime; 1 ripe Mexican-type avocado (such as Hass or Fuerte), peeled, pitted, and finely diced; 3 jalapeño chiles (seeded if desired to mitigate the heat — I don’t bother) and finely julienned; 10 cilantro sprigs, stripped of leaves; 1 fresh bulb onion or 1 medium-small red onion, sliced into thin half-moons; Freshly ground black pepper; 3 tablespoons olive oil; 1½ teaspoons salt, or to taste; 10–12 black peppercorns

Preparation info

Makes
6–8
servings

Difficulty
Easy

Appears in

Zarela's Veracruz

By Zarela Martínez

Published 2001

About

Veracruzans prize seafood salads made with either medleys of different kinds or one particular variety. The version I give here, a good appetizer or first course, is based on my own happy experiences with many Veracruzan ensaladas de mariscos.

In dishes garnished with raw onion, like this, I really value the freshness of Mexican onions, which are used much sooner after pulling than our common storage onions. Often they are like the middling-sized pearly white onions with gree