Shrimp Seviche

By Stina

Kathryn Jessup, Coastal Living

NOVEMBER 2008

Ingredients

• 1 1/2 pounds shrimp
• 6 limes
• 1 small shallot, minced
• 4 small ripe tomatoes, diced
• 4 canned serrano chiles en escabèche, chopped
• 1 jalapeño chile, seeded and minced
• 1/3 cup olive oil
• 1/2 teaspoon dried oregano
• 3/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup fresh cilantro leaves
• 2 avocados, diced

Preparation

Step 1

Cook shrimp in boiling, salted water 3 minutes or just until cooked. Cool, peel, and roughly chop shrimp.

Squeeze limes into a medium bowl. Add shrimp, shallot, and next 7 ingredients, stirring until well blended. Chill at least 1 hour and up to 6.

Stir cilantro and diced avocados into chilled shrimp mixture. Serve with a slotted spoon.