Shrimp Ceviche (Print Version)
# Ingredients:
01 -
Salt for water preparation.
02 -
1 lb of shrimp, deveined and peeled.
03 -
Half a small red onion, chopped small.
04 -
2 seeded jalapeños, finely chopped.
05 -
Juice from 7 tiny limes.
06 -
Juice from half a small orange.
07 -
1/4 tsp of coarse salt.
08 -
Black pepper cracked fresh.
09 -
1 small Persian cucumber, chopped finely without seeds.
10 -
2 Roma tomatoes, diced after removing seeds and pulp.
11 -
2 tbsp cilantro, chopped fresh.
12 -
1 small, ripe avocado, cubed.
13 -
Tortilla chips for dipping.
# Instructions:
01 -
Fill a large pot with salted water and bring it to a boil. Take it off the heat, drop in the shrimp, and let them simmer until they turn pink, about 3 minutes. Drain, then place the shrimp in ice water so they cool quickly and stop cooking. When cold, chop them into tiny pieces and remove tails.
02 -
In a big bowl, mix together the shrimp pieces, jalapeño, onion, lime juice, orange juice, salt, and pepper. Wait 10 minutes, then add in diced cucumber, tomato, and cilantro.
03 -
Cover the bowl and stick it in the fridge for around 30 minutes to get it nice and cold.
04 -
Stir in the avocado carefully. Taste it and add some extra salt or pepper if it feels like it needs more flavor.
05 -
Dig in immediately with the chips by your side.
# Notes:
01 -
Use a glass or ceramic bowl to avoid weird metallic flavors.
02 -
Take seeds out of veggies to stop extra liquid buildup.
03 -
Pre-cooked shrimp is totally fine if you're in a hurry.