SHRIMP, TOMATO, AND OLIVE COCKTAIL
from María A. Alvarado-Gómez of Erie, Pennsylvania
"I still take great pride in the food of my homeland. Yucatecan cuisine is known for its Mayan influence, and the essential ingredients we use — limes, spices, avocados, tomatoes, peppers — make for wonderful flavors. Now that ground spices are readily available and vegetables can be quickly chopped in a food processor, preparing traditional Mexican dishes is easier than ever."

Fresh and lively, like a cooked ceviche.

4 tablespoons olive oil
1 1/2 pounds uncooked medium shrimp, peeled, deveined
3/4 cup fresh lime juice
1 teaspoon grated lime peel
1 1/2 cups chopped white onion
1 serrano chile, finely chopped with seeds
1 garlic clove, minced
1 cup diced plum tomatoes
1/2 cup drained pimiento-stuffed green olives
1/2 cup chopped fresh cilantro

Lime wedges

Heat 2 tablespoons olive oil in heavy large skillet over medium heat. Add shrimp; sprinkle with salt and pepper. Sauté shrimp until just opaque in center, about 3 minutes. Transfer shrimp to large bowl. Add lime juice and lime peel to skillet. Using wooden spoon, scrape up any browned bits. Pour lime mixture over shrimp in bowl. Add onion, chile, garlic, and remaining 2 tablespoons olive oil to shrimp mixture; stir to blend. Let shrimp marinate 30 minutes. Add tomatoes, olives, and cilantro. Cover and refrigerate at least 1 hour and up to 2 hours.

Divide cocktail mixture among Martini glasses; garnish with lime wedges.

Makes 4 to 6 servings.

Bon Appétit
May 2003