Shrimp Ceviche (Print Version)
# Ingredients:
01 -
Water with a pinch of salt for boiling.
02 -
16 ounces of shrimp, cleaned and peeled.
03 -
Half a red onion, minced small.
04 -
Two small jalapenos, no seeds, diced fine.
05 -
Juice from seven limes.
06 -
Juice from half an orange.
07 -
A pinch of coarse salt.
08 -
Ground pepper, freshly cracked.
09 -
One small Persian cucumber, trimmed, no seeds, and diced.
10 -
Two Roma tomatoes, seeds and pulp taken out, chopped.
11 -
Chopped cilantro, about two spoonfuls.
12 -
One ripe avocado, peeled, cubed.
13 -
Tortilla chips to go with it.
# Instructions:
01 -
Boil a big pot of salted water and turn off the heat. Toss in the shrimp, letting them cook in the hot water until they're pink, about 3 minutes. Take them out and cool off in an ice water bath. Once they’re chilled, cut off the tails, then dice the shrimp into pieces about bean-sized.
02 -
In a big bowl, mix up the diced shrimp, onions, jalapenos, lime juice, orange juice, salt, and pepper. Wait about 10 minutes, then stir in the tomatoes, cucumber, and cilantro.
03 -
Cover the bowl and stick it in the fridge for 30 minutes, or until it’s nice and cold.
04 -
Gently mix in the avocado. Add a bit of salt and pepper after you taste it, if you feel like it’s needed.
05 -
Dig in right away with some tortilla chips on the side.
# Notes:
01 -
Use a glass or ceramic bowl to avoid a strange metallic taste.
02 -
Take seeds out of veggies to avoid too much liquid pooling.
03 -
Got pre-cooked shrimp? That works too and saves you time.