Ingredients:
- 1 pound of shrimp
- 1 tsp of Mexican oregano
- 1 cucumber , peeled and cut in medium slices
- 1/2 red onion thinly sliced
- 8 limes
- 3 Serrano peppers
- salt and pepper to taste
- soy sauce to taste
- 1 avocado
- ground habanero pepper (optional)
Directions:
Note: If your stomach is not accustomed to eating raw seafood, I highly recommend cooking the shrimp first to avoid any digestive problems.
Clean the shrimps (peel and open), lay them on a flat dish. Season with salt and pepper to taste. Lay onion slices evenly on top of shrimp. Lay the cucumber slices on top and around the shrimp. Lay the Serrano slices evenly on top of the cucumber. Add a few drops of soy sauce on top of everything. Squeeze all the lime juice over all the ingredients. Let the dish rest for about 15 minutes in the refrigerator and it's ready to eat. If you are not comfortable eating the shrimp "uncooked" drop it in boiling water for about 3 minutes or until it turns pink and curls up. Once cooked, you may prepare it the same just skip the 15 minute resting time.
Serving suggestion:
You can serve it on a Molcajete and garnish with the cucumber slices and some avocado slices. If you like extra heat you can add ground habanero peppers. Be cautious when adding habanero it is extremely hot. You can have tostadas or saltine crackers on the side.