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Shrimp Ceviche

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Argentinian red shrimp ceviche with avocado

Ingredients

Scale
  • 1–1/2 cups fresh lime/orange juice (12–16 limes, 1 orange)
  • 18 large royal red shrimp fresh or frozen – de-veined
  • 2 small radish – thinly sliced on a mandoline
  • 1/4 large red onion – sliced and separated
  • 1/2 cup cucumber – thinly sliced or roughly chopped
  • 2 roma tomatoes seeded and roughly chopped
  • 2 jalapeno or serrano chilies – seeded and diced
  • 1/4 cup loosely packed cilantro leaves
  • Olive oil
  • Spring mix salad greens
  • 1 avocado – sliced, 2-3 slices pre serving
  • Salt to taste

Instructions

  1. Pre-cook frozen shrimp 1-2 minutes in boiling water, then transfer to an ice and water filled bowl to stop the cooking process
  2. Peel shrimp, reserve 6 whole shrimp, chop the remaining 12 into 1″ pieces, immerse all the shrimp in the juice and refrigerate 1/2 hour
  3. Add the veggies to the shrimp, make sure everything is submerged in the juice and refrigerate an additional 1/2 hour
  4. Fold in the cilantro leaves, strain all the shrimp and veggies out of the juice. Reserve the juice
  5. Place the salad greens in the bowls and drizzle olive oil over them
  6. Evenly divide the ceviche among the bowls and add the avocado slices as garnish
  7. Drizzle 2 tablespoons of reserved juice over each serving, sprinkle with a pinch of sea salt and top with a whole shrimp

Find it online: https://www.cooksavorcelebrate.com/shrimp-ceviche/