Shrimp Salpicón
A salpicón is made of ingredients that are diced or chopped into small pieces and mixed with a dressing or sauce. Serve this shrimp salpicón on crisp corn tortilla chips, or use as a filling for soft tacos. I also toss the salpicón with baby greens and a little olive oil for a new style salad.
Ingrediënten
Makes 8 to 10 appetizer servings
- 1 pound medium shrimp (18 to 22) peeled and deveined
- 3 poblano chiles roasted, peeled, seeded, and veins removed
- 2 serrano chiles finely chopped with seeds
- 1 medium garlic clove finely chopped
- 3 tablespoons fresh lime juice
- 1 tablespoon unseasoned rice vinegar
- 2 tablespoons olive oil
- 2 tablespoons chopped fresh cilantro
- ½ teaspoon salt or to taste
- ⅛ teaspoon freshly ground pepper or to taste
Instructies
- Cook the shrimp in boiling water to cover until pink and curled, about 3 to 4 minutes.
- Drain and cool under running water.
- Chop the shrimp into 1⁄4-inch pieces.
- Put them in a medium glass or stainless steel bowl.
- Dice the roasted poblano chiles into 1⁄4-inch pieces and put them in the bowl with the shrimp.
- Add the remaining ingredients and toss well to mix.
- Cover and refrigerate until cold, about 1 hour.
- Serve.
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