Shrimp Ceviche

Total Time:
39 min
Prep:
30 min
Inactive:
4 min
Cook:
5 min

Yield:
about 8 first-course servings
Level:
Easy

Ingredients
  • Kosher salt
  • 2 pounds medium-small shrimp, peeled and deveined
  • 8 limes, juiced
  • 8 lemons, juiced
  • 2 oranges, juiced, 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 1/2-inch dice
  • Tortilla chips, for garnish
Directions
  • In a large pot of boiling salted water, add the shrimp and simmer until just cooked through, about 5 minutes. Using a slotted spoon, transfer the shrimp to a bowl of ice water to chill.

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

  • Stir the tomato, onion, cilantro, and chile into the shrimp mixture and let sit at room temperature for about 20 minutes.

  • When ready to serve, gently stir in the avocado and cucumber. Divide the ceviche among 8 chilled martini glasses and tuck 2 to 3 tortilla chips around the sides of each.


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