Recipe: Shrimp Seviche with Roasted Cactus

SHRIMP SEVICHE WITH ROASTED CACTUS

1 lime, halved
1 lb. medium-large shrimp, unpeeled (about 24 shrimp)
7 medium-size fresh cactus paddles (nopales)
1 tbsp. vegetable oil for brushing cactus
1 tsp. salt, plus some for sprinkling on cactus
1 sm. red onion, finely diced
1/3 cup plus 2 tbsp., fresh lime juice
2 tbsp. cider vinegar
1 cup plus 2 tbsp. fresh lime juice
1/2 tsp. dried oregano, preferably Mexican
2 tbsp. cider vinegar
1 cup plus 2 tbsp. fresh lime juice
1/2 tsp. dried oregano, preferably Mexican
2 to 3 fresh Serrano or jalapeno chiles, finely chopped
2 med.-lg. ripe round tomatoes, diced
3 tbsp. chopped cilantro
1 large ripe avocado, peeled, pitted and diced
lettuce leaves for lining serving bowl

THE SHRIMP:
Squeeze juice from 2 lime halves into medium-size (2-3 qt.) saucepan, then add squeezed rinds and 1 quart water. Cover and simmer over medium-low heat for 10 minutes.

Raise heat to high, add shrimp, cover and let liquid return to full boil. Immediately remove from heat, hold lid slightly askew and drain off liquid. Set pan of shrimp aside, tightly covered, for 15 minutes to complete cooking process.

Spread shrimp on tray to cool.

Peel and devein cooled shrimp. Remove tails and place shrimp in mini chopper to cut into 1/4-inch bits.

THE CACTUS:
Preheat toaster/broiler oven to 375F.

Holding cactus paddle gingerly between nodes of prickly spines, trim off edge that outlines paddle, including blunt end where paddle was severed from plant. Slice or scrape off spiny nodes from both sides. Cut into 3/4-inch squares; there will be about 3 cups.

Transfer cactus to metal baking sheet, toss with oil, sprinkle with a little salt and roast in toaster/broiler oven, stirring occasionally until tender and all exuded liquid has evaporated, about 20 minutes. Cool.

FINISHING THE DISH:
Mix shrimp with onion, lime juice, vinegar, thyme, oregano and chiles in medium-size bowl. Cover and let stand at room temperature up to 1 hour.

Just before serving, stir in cactus, tomatoes, cilantro and avocado, then season with salt, usually about 1 teaspoon. Line a decorative bowl with lettuce leaves, toss the seviche with its dressing, then scoop the mixture into the bowl and serve.

Servings: 6