Shrimp Ceviche

Shrimp Ceviche
Shrimp Ceviche

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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

Directions

Combine water and ¼ 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 ½-inch pieces and place in a medium nonreactive bowl (see Tip). Add lemon, lime and orange juice. Stir in cucumber, onion and chiles. Refrigerate for 1 hour. Stir tomato, avocado, chopped cilantro, oil and ¼ teaspoon salt into the shrimp mixture. Let stand at room temperature for 30 minutes before serving. Garnish with cilantro leaves, if desired. Make Ahead Tip: Prepare through Step 2 and refrigerate for up to 4 hours.

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