Recipe courtesy of Anthony Lamas
Shrimp Ceviche
- Level: Easy
- Yield: about 8 first-course servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 269
- Total Fat
- 10
- Saturated Fat
- 2
- Carbohydrates
- 26
- Dietary Fiber
- 10
- Sugar
- 8
- Protein
- 26
- Cholesterol
- 183
- Sodium
- 1003
- Total: 39 min
- Prep: 30 min
- Inactive: 4 min
- Cook: 5 min
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.