Try a traditional shrimp cocktail

This week, we are preparing one of my favorite things to eat: shrimp cocktail.

This recipe is not your typical cooked shrimp with cocktail sauce, but rather, one that I grew up eating, which is very traditional in the area where I come from.

SHRIMP COCKTAIL

Ingredients

2 pounds large shrimp, peeled and deveined

1⁄2 cup lemon juice

1 cup ketchup

2 cups chopped fresh tomato

1 medium red onion

1 bunch cilantro

2 avocados

1 English cucumber

Juice from 1 small can pickled peppers (chilies en vinagre)

Assorted crackers, for serving

Putting it together

In a large pot over high heat, add about 3 cups of water and bring to a boil. Add the shrimp and cook for about one to two minutes. Turn the heat off and let the shrimp rest in the hot water for about three minutes. Remove the shrimp from the water; reserve the water for the cocktail.

Allow the water and the shrimp to cool, then add both to a large mixing bowl. Add the lemon juice, ketchup and tomato. Stir to combine, then let the mixture rest for a couple of minutes in the refrigerator.

Meanwhile, chop the onion and cilantro. Add these to the shrimp-tomato mixture. Slice the avocados and cucumber; add to the cocktail. Stir to combine the ingredients and adjust the seasoning by adding salt, if desired, and some of the spicy vinegar from the pickled peppers, to taste.

When the flavor is how you like it, serve the cocktail cold with some crackers and enjoy.

Antonio Villagomez is head chef and owner of Cilantro's restaurant and catering in Yuba City, Calif. Contact him at 530-844-2111. His website is cilantros.us.