Shrimp Ceviche (Print Version)
# Ingredients:
01 -
Salt to season boiling water.
02 -
1 lb of shrimp, deveined and peeled.
03 -
Half a small red onion, diced finely.
04 -
Two small jalapeños, seeded and minced.
05 -
Juice of seven small limes.
06 -
Juice from half an orange.
07 -
A quarter teaspoon of coarse salt.
08 -
Fresh black pepper, cracked.
09 -
1 small Persian cucumber, diced and without seeds.
10 -
Two Roma tomatoes, deseeded and chopped.
11 -
A couple of tablespoons of fresh cilantro, chopped.
12 -
One small, ripe avocado, cut into cubes.
13 -
Serving suggestion: tortilla chips.
# Instructions:
01 -
Salt a big pot of water and bring it to a boil. Take it off the heat and place the shrimp in. Let them cook gently until they turn pink—this takes around 3 minutes. Drain the shrimp and pop them in ice water to stop them from cooking more. Once chilled, cut off the tails and dice them into little pieces, like the size of beans.
02 -
In a big bowl, toss together the diced shrimp, onion, jalapeños, lime juice, orange juice, pepper, and salt. Let it sit for 10 minutes. Afterward, mix in the cucumber, tomatoes, and cilantro.
03 -
Cover the bowl and chill it in the fridge until it’s nice and cold. This should take about half an hour.
04 -
Gently fold in the diced avocado. Check the taste and add a pinch more salt and pepper if you think it needs it.
05 -
Serve immediately and dig in with tortilla chips.
# Notes:
01 -
Pick a bowl that won’t react with acid to avoid a metallic flavor.
02 -
Take the seeds out of your veggies to keep too much liquid out.
03 -
Precooked shrimp can be a time-saver here.