Active preparation time: 15 minutes
Curing time: 60–90 minutes
Serves: 6–8
1 lb (454 g) raw shrimp, peeled and deveined
1 cup (8 fl oz/237 ml) fresh lime juice (about 5 limes)
½ cup (4 fl oz/118 ml) lager
1 tsp salt
1 cup Roma tomato, diced small
1 avocado, seeded and diced
1 jalapeño, minced
½ cup red onion, minced
½ bunch cilantro, chopped
1 tsp ground cumin, toasted
6 oz (170 g) crabmeat
¼ cup (2 fl oz/59 ml) olive oil
Cut the shrimp into quarters by first slicing in half lengthwise, then crosswise. In a metal, nonreactive bowl, combine the shrimp, lime juice, beer, and salt. Mix well and chill for 60–90 minutes to cure the shrimp.
While the shrimp are curing, combine the remaining ingredients, mix well, and chill until needed.
The shrimp will be bright white and firm once cured. Drain the liquid from the shrimp, reserving ½ cup (4 fl oz/118 ml). Combine the vegetable-crab meat mixture with the shrimp, add the reserved curing liquid, and mix well.
Serve immediately with tortilla chips.
Beer suggestions: A Helles such as Victory Lager (Downingtown, Pennsylvania) or Weihenstephaner Original (Freising, Germany) tastes great in this dish, or if you’re really adventurous, use a sour beer with a citrusy Brettanomyces character such as Crooked Stave Batch 100 (Denver, Colorado), The Bruery Sour in the Rye (Placentia, California), or Prairie Artisan Ales’ Funky Gold Amarillo (Tulsa, Oklahoma).