Oaxacan Shrimp (Shrimp with Orange, Tomato, Lime. Olives and Avocado)

I made this one up, so it may be difficult to capture the exact taste. The concept is based on a style of Mexican cuisine that combines sweet, sour & briny flavors in fish dishes. Perhaps more directly, I based it on SANGRITA, a tomato-lime-orange juice drink that I sometimes sip with tequila. 

Although this dish was prepared with cooked shrimp, I have used the same approach in a modified manner for shrimp ceviche. 

Ingredients

For each pound of cooked, large shrimp (16-20 size):

• fresh lime juice  (1 large, ripe juicy lime or 2 smaller ones)
• tomato paste (1/2 can)
• orange juice (fresh or ‘not from concentrate’), maybe a cup or so
• red onion
• green olives (from the olive bar, not a jar)
• cilantro
• 1-2 avocado leaves (dried or fresh)
• kosher salt, fresh cracked pepper
• 1 avocado
• OPTIONAL: capers, sliced serrano chiles, freshly grated horseradish, tabasco sauce

Directions

Thaw shrimp if frozen. Cool if cooked. 

Meanwhile, mix orange juice with tomato paste to uniformly thin it out. Add lime juice and adjust for taste. There should be a balance of concentrated yet distinct tastes and acidity. If too sour, add OJ. If too sharp, add tomato. If too sweet, add lime. If it tastes raw or immature, you may be screwed by immature limes (a fairly common problem on the east coast).

It may also help to drink some tequila while seeking a proper balance. (Note that this advice also applies to life, in general.)

Add shrimp to the juices. Add thin slices of red onion. Remove stones from olives and break them in rough sized pieces. Add avocado leaf and cilantro; season to taste.  Add shrimp and allow them to swim in the mix, refrigerated, for 4 hours or so.

Just before serving, adjust for taste again. Slice a RIPE avocado and season it with salt, pepper, tabasco, lime juice. Add it to the shrimp with more cilantro and serve in a large, hand blown Mexican margarita glass.

Sangrita

• 4 parts tomato juice (fresh squeezed is cool)
• 2 part orange juice
• 1 part lime juice (fresh and ripe of course)
• several slices of serrano chile