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Shrimp Ceviche
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| Ingredients Poaching liquid | |
| 2 quarts | water |
| ¼ cup | kosher salt |
| Ceviche | |
| 1 pound | raw shrimp, (21-25 per pound), peeled and deveined |
| Juice of 2 | lemons |
| Juice of 2 | limes |
| Juice of 2 | oranges |
| 1 cup | diced seeded peeled cucumber, ( ¼-inch dice) |
| ½ cup | finely chopped red onion |
| 2 serrano chiles, seeded and finely chopped | |
| 1 cup | diced seeded tomato |
| 1 | avocado, chopped into ½-inch pieces |
| 1 tablespoon | roughly chopped cilantro leaves, plus more leaves for garnish |
| ¼ cup | extra-virgin olive oil |
| ¼ teaspoon | kosher salt |
Directions
1
Combine water and ¼ 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.
2
Chop the shrimp into ½-inch pieces and place in a medium nonreactive bowl (see Tip). Add lemon, lime and orange juice. Stir in cucumber, onion and chiles. Refrigerate for 1 hour.
3
Stir tomato, avocado, chopped cilantro, oil and ¼ teaspoon salt into the shrimp mixture. Let stand at room temperature for 30 minutes before serving. Garnish with cilantro leaves, if desired.
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.
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