Zesty Shrimp Ceviche (Print Version)
# Ingredients:
01 -
Salt to season boiling water.
02 -
1 pound of shrimp, deveined and peeled.
03 -
Half a small red onion, minced.
04 -
2 tiny jalapenos, deseeded and finely chopped.
05 -
Juice from 7 small limes.
06 -
Juice from half an orange.
07 -
1/4 teaspoon of coarse sea salt.
08 -
Cracked black pepper to taste.
09 -
1 Persian cucumber, diced and seeds removed.
10 -
2 Roma tomatoes, deseeded and chopped.
11 -
2 tablespoons of fresh cilantro, chopped.
12 -
1 ripe avocado, cut into small pieces.
13 -
Tortilla chips for dipping.
# Instructions:
01 -
Fill a big pot with salted water, let it boil. Turn off the heat and toss in the shrimp. Let them poach until they turn pink and are fully done—this takes around 3 minutes. Drain the shrimp and place them in ice water immediately to cool and stop cooking. Once they're chilled, chop off the tails, then dice into pieces about the size of beans.
02 -
In a large bowl, toss together the diced shrimp, red onion, jalapenos, lime juice, orange juice, salt, and pepper. Let it sit for 10 minutes. Then mix in the cucumber, tomatoes, and cilantro.
03 -
Cover the bowl and pop it in the fridge for about 30 minutes until nice and cold.
04 -
Lightly mix in the avocado. Then give it a taste and add more salt or pepper if you'd like.
05 -
Dig in immediately with tortilla chips on the side.
# Notes:
01 -
Use a glass or ceramic bowl to avoid any metallic flavors.
02 -
Take out seeds from veggies to reduce extra liquid.
03 -
Pre-cooked shrimp can be used to save time.