Recipe courtesy of Anthony Lamas
Episode: Fiesta Latino
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Shrimp Ceviche
Total:
39 min
Prep:
30 min
Inactive:
4 min
Cook:
5 min
Yield:
about 8 first-course servings
Level:
Easy
Total:
39 min
Prep:
30 min
Inactive:
4 min
Cook:
5 min
Yield:
about 8 first-course servings
Level:
Easy

Ingredients

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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