SANTA FE SUMMER POT WITH AVOCADO AND SHRIMP
- ¼ cup fresh lime juice
- ½ medium red onion, fine chopped
- 1 large garlic clove, minced
- ½ jalapeño, seeded and minced
- ½ teaspoon Crossover Spice Blend or a blend of ground coriander, ground cumin, and fresh-ground black pepper
- 1½ pounds ripe delicious tomatoes, coarse chopped (do not peel); or one 28-ounce can whole peeled tomatoes
- 2 sprigs fresh coriander
- 1 small cucumber, peeled and diced
- 1 ripe avocado, diced
- 1 pound cooked, peeled shrimp, or firm tofu or leftover poultry (organic if possible), diced
- Handful tortilla chips, lightly crushed
- 2 limes, each cut into 8 wedges
Instructions:
A summer pot is primal summer—flashy colors, bright tastes, all crunchy and raw.
- In a small bowl, combine the lime juice, onion, garlic, jalapeño, and spice blend. Let marinate for 10 minutes.
- Place the tomatoes and coriander sprigs into the bowl of a food processor, and pulse until the mixture is chunky. Add the onion mixture, and pulse five times.
- Divide the cucumber, avocado, and shrimp among four bowls. Spoon the tomato blend into the bowls. Garnish with the crushed tortilla chips and lime wedges.