Of all things this recipe was inspired by Red Robin's Chicken Bruschetta Sandwich. I loved the flavors of the sandwich and thought they would work perfectly with salmon tartar in place of a grilled chicken breast. I was right, it is so good.
1 pound P&D Argentine Red Shrimp
2 Tbsp salt
Lime juice from 5 limes
Lemon juice form 3 lemons
1 cup finely chopped red onion
1 serrano chile, ribs and seeds removed, minced
1 cup chopped cilantro
1 cucumber, peeled, seeded, diced into 1/2-inch pieces
1 avocado, peeled, seed removed, cut into 1/2-inch chunks
In a large pot, bring to a boil 4 quarts of water, salted with 2 Tbsp salt. Add the shrimp and cook for 1 minute to 2 minutes max, depending on size of shrimp. Remove shrimp and place into a bowl of ice water to stop the cooking.
Drain the shrimp. Cut each piece of shrimp in bite size pieces reserving a few whole shrimp to place on top of dish. Place shrimp in a glass or ceramic bowl. Mix in the lime and lemon juice. Cover and refrigerate for a half hour.
Mix in the chopped red onion and serrano chile. Refrigerate an additional half hour.
Right before serving, add the cilantro, cucumber, and avocado. Place the whole shrimp and a couple sprigs of cilantro on top to garnish the dish.
Serve with french fries
Serve with soup or chowder
Serve with a salad