Classic Shrimp Ceviche
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Credit: Chef Fritz Sonnenschmidt, CMC, co-author of “The Professional Chef’s Art of Garde Manger”
The National Culinary Review, May/June 2021
Ingredients
2 lbs. raw large shrimp, peeled, deveined thinly sliced
3/4 cup fresh lime juice
5 plum tomatoes, blanched, peeled, seeds removed, diced
1 red onion, finely diced
1/2 cup chopped cilantro
1 Tbsp. Worcestershire sauce
1 Tbsp. ketchup
1/2 tsp. or more hot sauce, to taste (optional)
2 thinly sliced scallions
Kosher salt and freshly ground black pepper, to taste
1 avocado, pitted, peeled, diced, for garnish
Extra-virgin olive oil, for garnish
Instructions
1. Place shrimp and lime juice in a large bowl and marinate for 5 to 10 minutes. Add tomatoes, onion and cilantro. Mix well and refrigerate for 1 hour.
2. Add Worcestershire sauce, tomato, ketchup, hot sauce (if using), scallions, salt and pepper and mix well.
3. Divide mixture evenly between 6 or 8 cocktail glasses and top with avocado and a drizzle of olive oil.
Yield
6 to 8 servings
Tags
Appetizer, The National Culinary Review
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