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Author Notes: I grew up eating this in a divey little Mexican beach town on the Gulf of California during family vacations. We'd sit at an outdoor stall in our swimsuits and it was served in a tall sundae glass with a long spoon and lots of ritz crackers and hot sauce. My parents always drank corona (straight from the factory in town) and I drank coke in a bottle, a perfect apres beach snack. It was always exclusively shrimp in Rocky Point, but now I make it with shrimp and scallops or a nice firm white fish if I have someone with shellfish allergies. Serve with a big bowl of the best quality corn chips you can find or even better make your own, it's worth it. - MGrace
Serves many or two for dinner
To 'cook' the shellfish
- 1 pound shrimp, scallop or firm white fish chopped into 1/2" pieces (you can do a combo of shellfish, but I wouldn't mix shellfish with fish)
- 1 cup lime juice + zest from the limes
For the sauce
- 1/2 cup ketchup
- 1-4 tablespoons hot sauce (something vinegary, not tabasco style)
- 2 tablespoons olive oil
- 1/3 cup cilantro, finely chopped
- 1/2 cup onion, finely diced
- 1/2 cup cucumber, finely diced
- 1/2 cup jicama, finely diced
- 2-3 tablespoons lime juice
- 1 avocado, diced
- a couple of sprigs of green onion for garnish
- big bowl of corn tortilla chips
- This step is optional, but it will speed up the process if you want to serve for dinner tonight. Bring a pot of water to boil. Poach the shellfish or fish for one minute and drain, running under cold water.
- Add shellfish or fish to cup of lime juice + zest. Marinate in the fridge for as long as needed to finish cooking the fish. It is cooked when it is completely opaque and firm to the touch, approximately 1 hour for poached fish, 4 -6 hours if starting from raw.
- Drain the shellfish (but do not rinse) and make sure the all pieces are small enough to be in a dip and fit on a chip.
- Mix together all the sauce ingredients (minus the avocado). At this point the recipe is pretty fluid. Add what you like, leave out what you don't.
- Gently stir in the shellfish and avocado. And then taste, add more hot sauce, lime, salt, ketchup as needed. This is a fairly chunky dip with enough sauce to hold things together, if things get too watery just add a little more ketchup.
- Garnish with green onion and serve with tortilla chips and a margarita!
- This recipe was entered in the contest for Your Best Dip
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