Shrimp Ceviche

Highland Market recipe Good flavors and simple although I added some hot sauce to "jazz" it up a bit. Easily cut in half or doubled.

Yield: 4 servings
Community Recipe from

Ingredients

  • 2 quart(s) water
  • 1/4 cup(s) salt
  • 1 pound(s) raw shrimp peeled and deveined
  • juice of 2 lemons
  • juice of 2 limes
  • juice of 2 oranges
  • 1 cup(s) cucumber diced, seeded, peeled (1/4 inch dice)
  • 1/2 cup(s) finely chopped red onion
  • 2 serrano chiles seeded and finelyh chopped
  • 1 cup(s) diced seeded tomato
  • 1 avocado chopped into 1/2 inch pieces
  • 1 tablespoon(s) roughly chopped cilantro leaves, plus more for garnish
  • 1/4 cup(s) extra-virgin olive oil
  • 1/4 teaspoon(s) kosher salt

Preparation

  1. Combine water and 1/4 cup salt in a large suacepan; bring to a boil over high heat. Add shrimp and immediately turn off the heat. Let the shrimp sit until just cooked through, about 3 minutes. Transfer to a cutting board until cool enough to handle, about 10 minutes. Chop the shrimp into 1/2 inch pieces and place in a medium nonreactive bowl. Add lemon, lime, and orange juice. Stir in cucumber, onion and chiles. Refrigerate for 1 hour. Stir tomato, avocado, chopped cilantro, oil and 1/4 teaspoon salt into the shrimp mixture. Let stand at room temperature for 30 minutes before serving. Garnish with cilantro leaves, if desired.
February 2013

This recipe is a personal recipe added by MTN326 and has not been tested or endorsed by MyRecipes.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Shrimp Ceviche Recipe at a Glance

More Recipes for Main Dishes

advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy