Ingredients
10 large beefsteak tomatoes
2 tbsp. kosher salt
2 piece chipotle pepper in adobo
2 beefsteak tomatoes
1 yellow bell pepper
1 cucumber
2 jalapeño peppers
1 medium jicama
2 stalk celery
salt
Pepper
12 oz. fresh rock shrimp
1 avocado
1 tbsp. cilantro
Juice of 1/2 lemon
Salt, to taste
Pepper, to taste
Mustard seed oil
Preparation
Step 1For tomato water, wash and dice tomatoes and season heavily with salt.Step 2Add 1 piece chipotle pepper and process with a hand blender or smash with spoon. Place in colander lined with cheesecloth. Let sit overnight to draw tomato water out.Step 3Combine all vegetables for garnish together and season with salt and pepper.Step 4Combine shrimp with avocado; add cilantro and lemon juice. Check for seasoning; add salt and pepper if needed.Step 5Divide diced vegetables equally into six serving bowls. Pour tomato water over vegetables. Garnish with shrimp and avocado mixture, drizzle with mustard seed oil, and serve very cold.
