Ingredients
- 1 small fennel bulb
- 1 tbsp. kosher salt
- 2 lb large raw shrimp, peeled and deveined
- 1 c fresh lemon juice
- 1/2 c white wine vinegar
- 1 small serrano or bird pepper, seeded and thinly sliced
- 1 1/2 tsp. kosher salt
- 1 tsp. sugar
- 1 c thinly sliced white onion
Instructions
- Slice fennel bulb thinly, reserving fronds. Chop fronds to equal 1 Tbsp. Fill a large bowl halfway with ice and water.
- Bring 1 Tbsp. kosher salt and 2 qt. water to a boil in a Dutch oven over high heat. Remove from heat; add shrimp, and let stand, stirring once, 1 minute or just until shrimp turn pink.
- Transfer shrimp to ice water, using a slotted spoon. Reserve 2 cups hot cooking liquid in a medium bowl. Let shrimp stand 10 minutes, stirring once.
- Transfer shrimp to a paper towel-lined plate, reserving ice water in bowl.
- Whisk lemon juice and next 4 ingredients into reserved hot cooking liquid until salt and sugar dissolve.
- Place bowl in reserved ice water, and whisk lemon juice mixture until cooled to room temperature (about 10 minutes).
- Remove lemon juice mixture from ice water; discard ice water, reserving chilled bowl for shrimp. Stir together onion, fennel slices, chopped fennel fronds, and shrimp in chilled bowl. Pour cooled lemon juice mixture over shrimp mixture.
- Cover and chill 1 hour to 2 days. Serve with a slotted spoon.
