Salad: Mexico – Sonora (Northern Mexico) – Ensalada de Camarón

Serving Size: 4

Approximate Time

Prep 20 min

Cook 3 min

Additional 30 min

Total 50 min

Ingredients

- 1 lb (454 g) fresh shrimp, peeled and deveined (medium-large, tails removed or left on as preferred)
- 4 cups (950 ml) water for poaching
- 1 tsp (5 g) kosher salt for poaching
- 1 bay leaf (optional)
- Ice for an ice bath
- 2 ripe avocados, about 12 oz (340 g) total, peeled, pitted and diced
- 2 medium tomatoes (Roma or vine), about 10 oz (280 g), seeded and diced
- 1 medium cucumber, about 8 oz (225 g), peeled, seeded if desired, and diced
- 1/4 small red onion, about 1 oz (30 g), thinly sliced or finely chopped
- 1 jalapeño, seeded and finely chopped (omit for mild)
- 1/2 cup (15 g) fresh cilantro leaves, chopped
- Juice of 3 limes, about 6 tbsp (90 ml)
- 2 tbsp (30 ml) extra-virgin olive oil
- 1/2 tsp (2.5 g) kosher salt, plus more to taste
- 1/4 tsp (1 g) freshly ground black pepper
- Optional garnish: extra cilantro sprigs and lime wedges

Instructions

Short Description:
A bright, chilled Sonoran shrimp salad featuring tender fresh shrimp tossed with ripe avocado, tomatoes, cucumber, jalapeño, and cilantro, dressed simply with lime juice and olive oil. The salad is refreshing and made to showcase local seafood and produce.

Regional Notes:
This Sonoran version emphasizes very fresh local shrimp and the use of regional produce—ripe avocados and garden tomatoes—dressed simply with lime and cilantro rather than heavy mayonnaise. The preparation is light and citrus-forward, reflecting Northern Mexico's coastal shrimp traditions.

1. Prepare an ice bath (bowl with ice and cold water). In a medium pot bring 4 cups (950 ml) water to a simmer with 1 tsp (5 g) kosher salt and the bay leaf (if using).
2. Add the shrimp to the simmering water and cook just until opaque and pink, about 1.5–2 minutes for medium-large shrimp. Avoid overcooking.
3. Immediately transfer the shrimp to the ice bath to stop cooking. When fully cooled, drain well and pat dry with paper towels. If shrimp are large, chop into bite-sized pieces.
4. In a large mixing bowl combine the diced avocados, tomatoes, cucumber, sliced red onion, jalapeño, and chopped cilantro.
5. In a small bowl whisk together the lime juice (about 6 tbsp / 90 ml), 2 tbsp (30 ml) olive oil, 1/2 tsp (2.5 g) kosher salt, and 1/4 tsp (1 g) black pepper until emulsified. Taste and adjust seasoning.
6. Add the chilled shrimp to the vegetable mixture, pour the dressing over, and gently toss to coat without mashing the avocado. Adjust salt and lime to taste.
7. Cover and chill in the refrigerator 15–30 minutes to let flavors meld, or serve immediately if preferred extra-cold.
8. Serve chilled, garnished with cilantro sprigs and lime wedges. Traditionally enjoyed as a light salad course; also excellent with warm corn tortillas or tostadas on the side.