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This is not an exact photo of this salad.

½ cup lime juice

3 to 4 large fresh tomatillos, husks removed, washed

1 loosely packed cup fresh cilantro leaves

1/2 teaspoon kosher salt, plus more to taste

1 1/2 lbs. cooked large shrimp, shells and tails removed

1/2 lb. lump crabmeat, picked over for any shells

1 to 2 teaspoons minced serrano pepper

1 to 2 teaspoons minced habanero pepper

1 cup grape tomatoes, quartered

1 large avocado, peeled, pitted and diced

Lime wedges, to serve

Fleur de sel (sea salt, optional)

Tortilla chips, to serve

In a blender, combine the lime juice, tomatillos, cilantro and kosher salt.  Puree until smooth, then set aside.

Cut each shrimp into 3 large chunks.  Place shrimp in a large bowl, then pour the lime juice mixture over them.  Mix well, then stir in the crab.  Cover and refrigerate for 30 minutes, mixing every 10 minutes to ensure the flavors are well incorporated.

Just before serving, mix in both chili peppers, tomatoes and avocado.  Serve in individual bowls garnished with lime wedges.  Sprinkle the top with a pinch of fleur de sel, and serve with tortilla chips on the side.

Karmel, E. (2012). Times Dispatch, August 22, 2102, p. E3.

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