Rick Bayless of Frontera Grill in Chicago serves Mexican seafood in 3 preparations; this one is for ceviche.:) Ceviches typically use lime juice to "cook" raw fish. In our version, we simmer the seafood to give it a crisp bite, then prepare it as you would a traditional raw-fish ceviche. Coastal Living Magazine, November 2008 edition. Text and recipes by Kathryn Jessup.Chill from 1 to 6 hours, so that the flavors can marry and be cooked.
Cooking Time
Preparation Time :20 Min
Cook Time : 5 Min
Total Time : 25 Min
Ingredients
Serves : 4-6
1 1⁄2 shrimp
6 limes
1 shallot
4 tomatoes
4 serrano chilies
1 jalapeno chile
1⁄3 olive oil
1⁄2 dried oregano
3⁄4 kosher salt
1⁄4 fresh ground black pepper
1⁄2 fresh cilantro leaves
2 avocados
Directions
Cook shrimp in boiling, salted water 3 minutes or just until cooked.
Cool, peel, devein, and roughly chop shrimp.
Squeeze limes into a medium bowl.
Add shrimp, shallot, and next 7 ingredients, stirring until well blended.
Chill at least 1 hour and up to 6.
Stir cilantro and diced avocados into chilled shrimp mixture.