Shrimp Ceviche

By BobN

Ingredients

• POACHING LIQUID
• 2 quarts water
• 1/4 cup kosher salt
• CEVICHE
• 1 pound raw shrimp (21-25 per pound), peeled and deveined
• Juice of 2 lemons
• Juice of 2 limes
• Juice of 2 oranges
• 1 cup diced seeded peeled cucumber (1/4-inch dice)
• 1/2 cup finely chopped red onion
• 2 serrano chiles, seeded and finely chopped
• 1 cup diced seeded tomato
• 1 avocado, chopped into 1/2-inch pieces
• 1 tablespoon roughly chopped cilantro leaves, plus more leaves for garnish
• 1/4 cup extra-virgin olive oil
• 1/4 teaspoon kosher salt

Details

Adapted from eatingwell.com

Preparation

Step 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 3 minutes.
Transfer to a cutting board until cool enough to handle, about 10 minutes.
Chop the shrimp into 1/2-inch pieces and place in a medium nonreactive bowl .
Add lemon, lime and orange juice.
Stir in cucumber, onion and chiles.
Refrigerate for 1 hour.
Stir tomato, avocado, chopped cilantro, oil and 1/4 teaspoon salt into the shrimp mixture.
Let stand at room temperature for 30 minutes before serving.
Garnish with cilantro leaves, if desired.