This was my favorite dish that we ate in Mexico and I knew I had to make this when I came home! So in less than 24 hours …VOILA. I LOVE this recipe. It is so healthy, so fresh and flavorful and easy to make!
Ceviche means Traditional ceviche consists of raw seafood tossed with an acidic marinade (think: citrus juice or vinegar) that “cooks” the fish. I cooked the shrimp before marinating it.
Makes: 8 servings, about 1/2 cup each
- 1 pound raw shrimp (21-25 per pound), peeled and deveined or 1 pound of cooked shrimp
- Juice of 2 lemons
- Juice of 2 limes
- Juice of 2 oranges
- 1 cup diced seeded peeled cucumber (1/4-inch dice) *OPTIONAL
- 1/2 cup finely chopped red onion
- 2 serrano chiles, seeded and finely chopped *OPTIONAL
- 1 cup diced seeded tomato
- 1 avocado, chopped into 1/2-inch pieces
- 1 tablespoon roughly chopped cilantro leaves, plus more leaves for garnish
- 1/4 cup extra-virgin olive oil
- 1/4 teaspoon kosher salt
- To cook shrimp, combine water and 1/4 cup salt in a large saucepan; 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 nonreactive bowl (see Tip). Add lemon, lime and orange juice. Stir in cucumber, onion and chiles. Refrigerate for 1 hour. (Cucumber and chiles are optional)
- 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.
TIPS & NOTES
- Make Ahead Tip: Prepare through Step 2 and refrigerate for up to 4 hours.
- Kitchen Tip: A nonreactive bowl or pan—stainless-steel, enamel-coated or glass—is necessary when cooking with acidic foods, such as lemon, to prevent the food from reacting with the pan. Reactive pans, such as aluminum and cast-iron, can impart an off color and/or off flavor.