A Recipe From:
New Food From Mexico
by Fiona Dunlop
Photographs by Jean-Blaise Hall
1 lb 5 oz (600g) large raw shrimp, cleaned and butterflied
1 1/4 pints (700ml) fresh lemon juice
13 oz (375g) cucumber, peeled, seeded, and thinly sliced into semicircles
12 jalapeño chilies, seeded, deveined, and cut into strips
1 red onion, peeled and chopped into strips
salt and freshly ground black pepper
Place the shrimp in a non-metallic bowl and pour over the lemon juice. Add the remaining ingredients, season with salt and pepper, and leave to marinate for 15 minutes.
Serve with savory Mexican-style crackers or toast.