Shrimp Ceviche
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Argentinian red shrimp ceviche with avocado
- Author: Tim
- Prep Time: 30
- Cook Time: 60
- Total Time: 1 hour 30 minutes
- Yield: 6 1x
- 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
- Pre-cook frozen shrimp 1-2 minutes in boiling water, then transfer to an ice and water filled bowl to stop the cooking process
- 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
- Add the veggies to the shrimp, make sure everything is submerged in the juice and refrigerate an additional 1/2 hour
- Fold in the cilantro leaves, strain all the shrimp and veggies out of the juice. Reserve the juice
- Place the salad greens in the bowls and drizzle olive oil over them
- Evenly divide the ceviche among the bowls and add the avocado slices as garnish
- Drizzle 2 tablespoons of reserved juice over each serving, sprinkle with a pinch of sea salt and top with a whole shrimp