Nothing reminds me of a summer day beachside like fresh ceviche. The shrimp “cooks” in a citrus bath, then gets tossed with a colorful assortment of veggies. The roasted jalapeño adds a smoky heat that makes this dish sing.
Stir together the lime juice and orange juice in a medium bowl. Add the shrimp, cover with plastic wrap and refrigerate until the shrimp are firm and opaque, 1 hour to 1 hour 30 minutes.
Meanwhile, preheat the broiler. Broil the jalapeño until the skin is blackened all over, 2 to 3 minutes per side. Set aside to cool.
Toss together the cilantro, olives, mango, tomatoes, bell peppers, onions and garlic in a large bowl.
When the jalapeño is cool, carefully peel away the blackened skin, wiping away any remaining skin with a paper towel. Seed and finely dice the jalapeño and add it to the bowl. Stir in the shrimp, oil and 1/2 cup of the citrus marinade. Mix in the avocado and season with salt and pepper.
Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.
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