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Ceviche

Course: Appetizers, Salads, Seafood
1st Gen Author: Char Lybbert

Ingredients

  • 1 lb raw shrimp 21-25 per pound peeled & deveined
  • 2 lemons juiced
  • 2 limes juiced
  • 2 oranges juiced
  • 1 cup cucumber diced & peeled
  • ½ cup finely chopped red onion
  • 2 serrano chiles seeded and finely chopped
  • 1 cup roma tomatoes diced
  • 1 avocado chopped into ½ inch pieces
  • 1 Tbsp roughly chopped cilantro leaves plus more for garnish
  • ¼ cup extra-virgin olive oil
  • ¼ tsp kosher salt

Instructions

  • Combine water and 1/4 cub salt in a large saucepan
  • bring to a boil over high heat.
  • add shrimp and immediately turn off the heat. Let the shrimp sit until just cooked throuigh, about 3 minutes. Transfer to a cutting board until cool enough to handle, about 10 minutes.
  • Chop shrimp into 1/2 inch pieces and place in a medium noreactive bowl.
  • Add lemon juice, lim and orange juice.
  • Stir in cucumber, onion and chiles.
  • Refrigerate 1 hour
  • Stir tomato, avocado, chopped cilantro, oil and 1/4 tsp. salt into shrimp mixture.
  • Let stand at room temperature for 30 minutes before serving.
  • Garnish with cilantro leaves, if desired