Shrimp Ceviche

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Shrimp Ceviche

Description

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.
  • Serve with a slotted spoon.
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