Yucatán Shrimp Salad
Camarónes YucatánThis Yucatán-style shrimp starter or salad is marinated in a vinegar mixture or escabeche, as it's called in Yucatán, while the shrimp are still hot from cooking. It's a common method of preparing shrimp and other seafood. This dish has long been a favorite among my cooking students.
Equipment
- medium saucepan
Ingredients
Makes 4 servings
- 1 pound 16 to 20 large shrimp, peeled and deveined
- 2 tablespoons red wine vinegar
- ¼ cup olive oil
- 1 to 2 serrano chiles minced with seeds
- ½ medium white onion halved crosswise and very thinly sliced
- ½ teaspoon dried oregano Mexican variety preferred, crumbled
- ¼ teaspoon salt or to taste
- 1 large tomato cut into small dice
- ¼ cup fresh lime juice
- ¼ cup chopped fresh cilantro
- 4 cups shredded lettuce such as romaine or iceberg
- Radishes and lime wedges
Instructions
- In a medium saucepan of boiling water, cook the shrimp until pink and curled, 3 to 4 minutes.
- Drain the shrimp and put them in a glass or ceramic bowl.
- While the shrimp are still hot, stir in vinegar, oil, serrano chile, onion, oregano and salt.
- Cover and marinate in the refrigerator, tossing 2 to 3 times, until cold, at least 2 hours and up to 6 hours.
- Remove the shrimp from the refrigerator.
- Add the tomato, lime juice, and cilantro to the bowl with the shrimp.
- Stir to combine.
- Divide the lettuce among 4 salad plates, and pile the shrimp mixture equally on top of the lettuce.
- Garnish each plate with radishes and lime wedges.
Notes & Wine Advice
Serve cold.