Traditional ceviche consists of raw seafood tossed with an acidic marinade (think: citrus juice or vinegar) that “cooks” the fish. This recipe cooks the shrimp before marinating.

Makes: 8 Servings

Ingredients

Poaching liquid:

  • 2 quarts water
  • 1/4 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 (1/4 inch dice)
  • 1/2 cup finely chopped red onion
  • 2 serrano chiles, seeded and finely chopped
  • 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

Preparation

Active: 50 min

Ready In: 2 hr 30 min

  1. 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 cooked through, about 3 minutes. Transfer to a cutting board until cool enough to handle, about 10 minutes.
  2. Chop the shrimp into 1/2 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 in 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 and 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.

Nutrition

Per Serving:

Calories169
Fat 11 g
Protein 9 g
Carbohydrates 9 g
Sugar 4 g
Fiber 2 g
Folate 49 mg
Cholesterol 71 mg
Vitamin A 408 IU
Vitamin C 27 mg
Calcium 46 mg
Sodium 466 mg
Potassium 350 mg

Nutrition Bonus: Vitamin C 45% daily value, 408 IU vitamin A, 27

Carbohydrate Servings: 1/2

Exchanges: 1/2 fruit, 1 1/2 lean meat, 2 fat

Credit: EatingWell.com, March/April 2010.