Shrimp Ceviche



Ingredients:

Poaching Liquid:Shrimp Ceviche

  • 2 quarts water
  • 1/4 cup salt

Ceviche:

  • 1 pound raw shrimp (21-25 per pound), peeled and deveined
  • Juice of 2 lemons
  • Juice of 2 limes
  • 1 cup diced seeded peeled cucumber (1/4-inch dice)
  • 1/2 cup finely chopped red onion
  • 1 cup diced seeded tomato
  • 1 medium size avocado, chopped into 1/2-inch pieces
  • 1 tablespoon roughly chopped cilantro leaves, plus more leaves set-aside for garnish
  • 1/4 cup extra-virgin olive oil
  • 1/4 teaspoon salt

Preparation:

  1. Combine water and 1/4 cup salt in a large saucepan; bring to a boil over high heat. Add shrimp and immediately turn off the heat. Let the shrimp sit until just cooked through, about 2-3 minutes. Transfer to a cutting board until cool enough to handle, about 10 minutes.
  2. Chop the shrimp into 1/2-inch pieces and place in a medium bowl. Add lemon, lime and orange juice. Stir in cucumber and onion. Refrigerate for 1 hour.
  3. Stir tomato, avocado, chopped cilantro, oil and 1/4 teaspoon salt into the shrimp mixture. Garnish with cilantro leaves, if desired.

 


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