Shrimp Ceviche

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Credit: Anthony Lamas
Skills for Culinarians Day Cookbook, July 2004

Ingredients

Kosher salt, to taste
2 lbs. medium-small shrimp, peeled and deveined
Juice from 8 limes
Juice from 8 lemons
Juice from 2 oranges, preferably sour oranges
2 large tomatoes, cut into 1/2-inch dice
1 red onion, cut into 1/2-inch dice
1 bunch cilantro, stemmed and roughly chopped
1 serrano chile, roughly chopped
2 large avocados, peeled, seeded, and cut into 1/2-inch dice
1 large cucumber, peeled and cut into in-inch dice
Tortilla chips, for garnish

Instructions

1) In a large pot of boiling salted water, add shrimp; simmer until just cooked through, about 5 minutes. Using slotted spoon, transfer the shrimp to bowl of ice water to chill.

2) Drain shrimp, cut into 1- inch pieces; transfer to bowl. Add lime, lemon and orange juice, stir to combine; refrigerate for at least 4 hours and up to 6.

3) Stir tomato, onion, cilantro and Chile into the shrimp mixture and let sit at
room temperature For about 20 minutes.

4) For service, gently stir in the avocado and cucumber. Divide the ceviche among 8 chilled martini glasses; tuck 2 to 3 tortilla chips around the sides of each.

Yield

8 first-course servings

Tags

Appetizer, Seafood

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Association of Nutrition & Foodservice Professionals