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
2 quarts water
1/4 cup kosher salt
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
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 & 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.
|Vitamin A||408 IU|
|Vitamin C||27 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