Shrimp Ceviche (Print Version)
# Ingredients:
01 -
Salt for boiling water.
02 -
1 pound shrimp, peeled and deveined.
03 -
1/2 small red onion, finely diced.
04 -
2 small jalapeno peppers, seeded and finely diced.
05 -
7 small limes, juiced.
06 -
1/2 small orange, juiced.
07 -
1/4 teaspoon coarse salt.
08 -
Freshly cracked black pepper.
09 -
1 small Persian cucumber, seeded and finely diced.
10 -
2 Roma tomatoes, pulp and seeds removed, diced.
11 -
2 tablespoons chopped fresh cilantro.
12 -
1 small ripe avocado, diced.
13 -
Tortilla chips, for serving.
# Instructions:
01 -
Bring a large pot of salted water to a boil. Remove from the heat and add the shrimp. Poach until the shrimp are pink and cooked through, about 3 minutes. Drain and transfer to an ice bath to cool and prevent further cooking. Once cold, transfer to a cutting board and remove tails, then dice into small pieces (about the size of a bean.).
02 -
In a large mixing bowl, combine the chopped shrimp, onion, jalapenos, lime juice, orange juice, salt, and pepper. Let stand 10 minutes, then toss in the cucumber, tomatoes, cilantro.
03 -
Cover and place in the fridge until cold, about 30 minutes.
04 -
Gently fold in the avocado. Taste and add more salt and pepper, if needed.
05 -
Enjoy right away with tortilla chips.
# Notes:
01 -
Use non-reactive bowl to avoid metallic taste.
02 -
Remove seeds from vegetables to prevent excess water.
03 -
Can use pre-cooked shrimp to save time.