Shrimp Ceviche
Shrimp Ceviche
Ceviche de CamaroneTraditionally, ceviche is "cooked" by the chemical action of the lime juice. (See Marinated Fish Cocktail.) Instead, for this ceviche the shrimp is briefly cooked in boiling water before marinating. People who are put off by the idea of eating raw fish like this method very much. Marinate the ceviche for 3 to 4 hours before serving.
Ingrediënten
Makes 4 to 6 servings
- 1 pound 16 to 20 large shrimp , peeled and deveined
- 1 medium tomato chopped
- ¼ medium white onion finely chopped
- 1 jarred pickled jalapeño chile en escabeche, seeded and chopped
- ½ cup coarsely chopped fresh cilantro
- ¼ cup fresh lime juice
- ½ teaspoon salt or to taste
- ¼ teaspoon freshly ground pepper or to taste
- 1 large avocado Hass variety preferred, cut into 1⁄2-inch dice
- 2 teaspoons olive oil
Instructies
- Bring a medium pan of water to a boil.
- Cut the shrimp crosswise into thirds.
- Drop the shrimp into the boiling water until they just turn pink, about 45 seconds.
- Drain immediately and cool under running water.
- Put the shrimp in a glass or stainless steel bowl.
- Add the tomato, onion, jalapeño, cilantro, lime juice, salt, and pepper.
- Stir.
- Cover and refrigerate 3 to 4 hours.
- Shortly before serving, gently stir in the avocado and olive oil.
Notes / Tips / Wine Advice:
Serve in small bowls, or cocktail glasses.
