Juice of 3 limes

1 medium red onion

Salt and freshly ground black pepper to taste

1 pound medium shrimp, peeled and deveined, tails removed

1 tomato, peeled and roughly chopped

1/4 cup Red Duck Cocktail Sauce

2 tablespoons chopped cilantro

1 tablespoon vegetable oil

Crumbled plantain chips or roasted corn kernels, for topping

Peel the onion and cut off the ends. Reserve the ends and thinly slice half of the onion, reserving the rest for another use.

In a medium pot, combine the reserved onion ends with 4 cups of water, 2 teaspoons of salt, and some freshly ground black pepper. Bring mixture to a boil and add the shrimp. Blanch the shrimp until no longer pink, 1-2 minutes. Ladle out about a cup of the cooking liquid and reserve.

Drain shrimp and rinse with plenty of cold water to stop the cooking process. 

Using a blender or food processor, puree the tomato with the reserved cooking liquid. In a medium bowl, combine the shrimp, tomato mixture, lime juice, sliced onion, and Red Duck Cocktail Sauce. Mix well and refrigerate for at least an hour, stirring once or twice.

Before serving, mix in the cilantro. Taste and adjust seasoning with more salt or lime juice if necessary. Serve topped with crumbled plantain chips or roasted corn.

Adapted from the James Beard Foundation. Serves 4-6.