In a small bowl, combine the lime juice and olive oil with a generous grinding of black pepper and about ½ teaspoon more salt. Place the shrimps in a large bowl with the bulb onion, chiles avocado, and cilantro. Pour the lime juice dressing over the salad ingredients and toss to distribute evenly. Taste for seasoning and add a little more salt and pepper if desired. Serve at once.
ZARELA’S BOOKS
Food from My Heart: Cuisines of Mexico Remembered and Reimagined, by Zarela Martinez and Budd Schulberg (Wiley, 1995)
The Food and Life of Oaxaca: Traditional Recipes from Mexico’s Heart, by Zarela Martinez, (Wiley, 1997)
Zarela’s Veracruz, Mexico’s Simplest Cuisine, by Zarela Martinez and Anne Mendelson (Houghton Mifflin Harcourt, 2004)
