Cook The Book: Santa Fe Summer Pot With Avocado And Shrimp

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Serious Eats


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1/4 cup fresh lime juice

1/2 a medium red onion, fine chopped

1 large garlic clove, minced

1/2 a jalapeƱo, seeded and minced

1/2 teaspoon Crossover Spice Blend (recipe follows), or a blend of ground coriander, ground cumin, and fresh-ground black pepper

1 1/2 pounds ripe, delicious tomatoes, coarse chopped (do not peel); or one 28-ounce can whole peeled tomatoes

2 sprigs fresh coriander

1 small cucumber, peeled and diced

1 ripe avocado, diced

1 pound cooked, peeled shrimp, or firm tofu, or leftover poultry, diced

Handful tortilla chips, lightly crushed

2 limes, each cut into 8 wedges

1/4 cup ground cumin

1/2 cup ground coriander

1/8 cup (2 tablespoons) fresh-ground black pepper

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