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Shrimp Seviche

Photo: Becky Luigart-Stayner; Styling: Jan Moon
Yield Makes 4 to 6 appetizer servings


  • 1 1/2 pounds shrimp
  • 6 limes
  • 1 small shallot, minced
  • 4 small ripe tomatoes, diced
  • 4 canned serrano chiles en escabèche, chopped
  • 1 jalapeño chile, seeded and minced
  • 1/3 cup olive oil
  • 1/2 teaspoon dried oregano
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup fresh cilantro leaves
  • 2 avocados, diced

How to Make It

  1. Cook shrimp in boiling, salted water 3 minutes or just until cooked. Cool, peel, and roughly chop shrimp.

  2. 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

  3. Stir cilantro and diced avocados into chilled shrimp mixture. Serve with a slotted spoon.