Shrimp Ceviche
(from jmbreadon’s recipe box)
Use meduim size shrimp, (not baby shrimp) use precooked-frozen. If you find the ceviche a little too acidic, drain out some of the juices after the marinating, add a little more avocado (or some olive oil) and/or a little more salt.
Prep time: 20 minutes
Serves 6 people
Categories: Appetizer
Ingredients
- 1 pound medium-small shrimp, peeled and deveined
- 2 Tbsp salt
- 3/4 cup lime juice (juice from 4-6 limes)
- 3/4 cup lemon juice (juice from 2-3 lemons)
- 1 cup finely chopped red onion
- 1 serrano chile, ribs and seeds removed, minced
- 1 cup chopped cilantro
- 1 cucumber, peeled diced into 1/2-inch pieces
- 1 avocado, peeled, seed removed, cut into 1/2-inch chunks
Directions
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In a large pot, bring to a boil 4 quarts of water, salted with 2 Tbsp salt. Add the shrimp and cook for 1 minute to 2 minutes max, depending on size of shrimp. (Over-cooking the shrimp will turn it rubbery.) Remove shrimp with a slotted spoon and place into a bowl of ice water to stop the cooking.
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Drain the shrimp. Cut each piece of shrimp in half, or into inch-long pieces. Place shrimp in a glass or ceramic bowl. Mix in the lime and lemon juice. Cover and refrigerate for a half hour.
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Mix in the chopped red onion and serrano chile. Refrigerate an additional half hour.
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Right before serving, add the cilantro, cucumber, and avocado.