Ensalada de Camaron (Shrimp Salad)

This recipe hails from Veracruz and is quick, easy, light and versatile.  It is on the menu now at Zarela Restaurant in New York and we serve it at our catered parties as shown in the picture above.

Ensalada de Camarón
Shrimp Salad

    In dishes like this garnished with raw onion, I really value the freshness of Mexican onions,
    Use bulb or Spring onions
    Red onions make a good substitute, especially the kind that are new looking and shiny, without papery skins.

Makes 4 – 6 servings as first course

6 cups fish stock or water
1 small white onion, unpeeled
2 garlic cloves, unpeeled
3 bay leaves
10-12 black peppercorns
1 1/2 teaspoons salt, or to taste
1 pound medium shrimp (sold as 16 – 20 count) in the shell
Juice of 1 lime
3 tablespoons olive oil
Freshly ground black pepper
1 fresh white bulb onion (see above) or 1 medium-small red onion, sliced into thin half moons
3 jalapeño chiles, seeded if desired (to mitigate the heat –- I don’t bother) and finely julienned
1 ripe Mexican- type avocado, finely diced
10 cilantro sprigs, stripped of leaves

Place the fish stock or water, onion, garlic, bay leaves, peppercorns, and 1 teaspoon salt  in a medium-sized saucepan or small stockpot.  Bring to a boil over high heat, cook uncovered, for 10 minutes to infuse with the flavors.  Add the shrimp and cook, uncovered, for about 2 minutes, or until the shrimp turn pink.  Quickly cool by emptying into a colander set under cold running water.  Drain thoroughly.  Peel and cut lengthwise into halves
In a small bowl, combine the lime juice and olive oil with a generous grinding of black pepper and about 1/2 teaspoon more salt. Place the shrimp in a large bowl with the bulb onion, chiles, avocado, and cilantro.  Pour the lime-juice dressing over the salad ingredients and toss to distribute evenly.  Taste for seasoning and add a little more salt and pepper if desired.  Serve at once.

VARIATIONS: The same recipe works well with virtually any kind of seafood, though each has to be cooked by its own optimum timing. For ensalada de Calamares (Squid Salad) start with about 1 – 1 1/2 pounds squid (cleaned weight).  Peel off the outer membrane and cut the mea into 1/2-inch chunks or rings.  Cook as directed for shrimp, or until tender.  Continue as directed.