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Shrimp Ceviche

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Shrimp Ceviche – Inspired by Chef Anthony Lamas

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
  • Greens for bed under the ceviche
  • 1 avocado – sliced, 2-3 slices pre serving
  • Salt to taste

Instructions

  1. Juice the limes and orange and reserve the juice
  2. Pre-cook previously frozen shrimp 1-2 minutes in boiling water, the transfer to an ice and water filled bowl to stop the cooking process
  3. 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
  4. Prep the onion, peppers, cucumber, tomato and radish
  5. Add the veggies to the shrimp, make sure all is submerged in the juice and refrigerate an additional 1/2 hour
  6. Fold in the cilantro leaves
  7. Prepare to serve by slicing the avocado and straining all the shrimp and veggies out of the juice. Reserve the juice
  8. Pour a half teaspoon of olive oil in each serving bowl and top with greens
  9. Evenly divide the ceviche among the bowls and add the avocado slices as garnish
  10. Drizzle 2 tablespoons of juice over each serving
  11. Sprinkle with a pinch of sea salt and top with a whole shrimp

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