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Shrimp Ceviche

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Ingredients Method Notes

Ingredients
  

  • 1 tablespoon kosher salt
  • 1 pound medium or small shrimp peeled and deveined
  • 3/4 cup lime juice juice from 4 to 6 limes
  • 3/4 cup lemon juice juice from 2 to 3 lemons
  • 1 cup finely chopped red onion
  • 1 serrano chili ribs and seeds removed, minced
  • 1 cup chopped cilantro
  • 1 cucumber peeled diced into 1/2-inch pieces
  • 1 avocado cut into 1/2-inch chunks
  • Tortilla chips for serving

Method
 

  1. Boil the shrimp:
  2. In a large pot, bring 2 quarts of water to a boil, salted with 1 tablespoon of 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.)
  3. Remove shrimp with a slotted spoon and place into a bowl of ice water to stop the cooking.
  4. Cut the shrimp, mix with lime and lemon juice:
  5. Drain the shrimp. Cut each piece of shrimp in half, or into inch-long pieces.
  6. Place the shrimp in a glass or ceramic bowl. Mix in the lime and lemon juice. Cover and refrigerate for a half hour.
  7. Mix in the chopped red onion and serrano chile. Refrigerate an additional half hour. Right before serving, add the cilantro, cucumber, and avocado. Serve chilled with tortilla chips.

Notes

Simplyrecipes.com