Shrimp Cocktail Veracruzana

ngredients:

4 medium Tomatoes
½ cup lime juice
½ tsp. salt
Tapatio hot sauce
1 ½ lb shrimp
3 anahiem (California) chiles
1 medium onion
½ cup cilantro

Blister tomatoes and chiles underneath the broiler or over a flame. Put the chiles in an plastic bag, tie the top shut, and allow them to steam for 3-4 minutes.

Cut the tomatoes in ½, and squeeze out most of the juice. Put tomatoes, skins and all, in a blender and blend, push warm tomato puree through a strainer to remove most of the seeds and skin. The charred skin imparts a nice smoky flavor to the thick juice. Add the lime juice and season with salt.
Boil the shrimp in salted water for a few minutes. Peel and chop the shrimp into small size pieces, add to the still warm tomato juice and lime. This helps the shrimp absorb the lime and seasoning like an escabeche.

Remove the chiles from the bag, rinse and peel. Dice the peeled chiles and onions. Mince the cilantro. Add all ingredients to the tomato/shrimp mixture. Adjust seasoning with tapatio hot sauce if desired. Refrigerate for six hours and serve with fried tortillas.