On 2006-04-28, Teri > wrote:

> Our school is sponsoring a teacher's appreciation week. Each day has a
> different 'theme'. One day is Mexican food day - with the requirement that
> nothing needs to be hot or heated :-(. Salsa, guacamole and chips are
> offered in abundance. Any recommendations or recipes with the no heating/hot
> food requirement? Cold is ok (margaritas are out - i already asked :-) ),
> room temp is best. Thanks.

How about this one?

Mexican Shrimp Cocktail

Recipe from: Rick Bayless, Mexican cooking one plate at a time

1/2 cup plus 2 tablespoons fresh lime juice
1 generous pound unpeeled smallish shrimp
1/2 medium white onion, chopped into ¼ inch pieces
1/3 cup chopped fresh cilantro, plus several sprigs for garnish
1/2 cup ketchup
1 to 2 tablespoons vinegary Mexican bottled hot sauce
2 table spoons olive oil, preferably extra virgin
1 cup diced peeled cucumber or jicama (or 1/2 cup of each)
1 small ripe avocado, peeled, pitted and cubed
salt
several lime slices for garnish
tostadas or tortilla chips

Bring 1 quart salted water to a boil and add 2 tablespoons of the lime
juice. Scoop in the shrimp, cover and let the water return to a boil.
Immediately remove from the heat, set the lid askew and pour all of the
liquid. Replace and cover and let the shrimp steam off the heat for 10
minutes. Spread out the shrimp in a large glass or stainless steel bowl
to cool completely.

Peel and devein the shrimp if you wish: One by one, lay the shrimp on
your work surface, make a shallow incision down the back and scrape out
the dark intestinal tract. Toss the shrimp with the remaining 1/2 cup
lime juice, cover and refrigerate for about an hour.

In a small strainer, rinse the onion under cold water, then shake off
the excess liquid. Add to the shrimp bowl along with the cilantro,
ketchup, hot sauce, optional olive oil, cucumber and/or jicama and
avocado. Taste and season with salt, usually about 1/2 teaspoon. Cover
and refrigerate if not serving immediately.

Spoon the sauce ceviche into sundae glasses, martini glasses or small
bowls; garnish with sprigs of cilantro and slices of lime. Serve with
tostadas, tortilla chips or saltines to enjoy alongside.

--
Clay Irving >
You slapped my face / Oh but so gently I smiled / At the caress
- william carlos williams