1. In a small bowl, combine the lime juice, onion, garlic, jalapeño, and spice blend. Let marinate for 10 minutes.
2. Place the tomatoes and coriander sprigs into the bowl of a food processor, and pulse until the mixture is chunky. Add the onion mixture, and pulse five times.
3. Divide the cucumber, avocado, and shrimp among four bowls. Spoon the tomato blend into the bowls. Garnish with the crushed tortilla chips and lime wedges.
Note from Lynne: The shrimp could be switched out for tofu, tempeh, chicken, meats or other fish.
From From The Splendid Table's How to Eat Supper: Recipes, Stories and Opinions from Public Radio's Award-Winning Food Show by Lynne Rossetto Kasper and Sally Swift (Clarkson Potter Publishers, 2008). Copyright © 2008 by American Public Media
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