Shrimp Ceviche

Recipe Ingredients

		Kosher salt - as needed
2 lbs	908g / 32oz	Medium-small shrimp - peeled, deveined
8		Limes - juiced
8		Lemons - juiced
2		Oranges - juiced
		= (preferably sour oranges)
2		Tomatoes - cut 1/2" dice (large)
1		Red onion - cut 1/2" dice
1		Cilantro - stemmed, and
		Roughly chopped
1		Serrano chile - roughly chopped
2		Avocados - peeled, seeded, (large)
		And cut into 1/2" dice
1		Cucumber - peeled, and (large)
		Cut into 1/2" dice
		Tortilla chips - for garnish

Recipe Instructions

In a large pot of boiling salted water, add the shrimp and simmer until just cooked through, about 5 minutes. Using a slotted spoon, transfer the shrimp to a bowl of ice water to chill.

Drain the shrimp, cut into 1-inch pieces, and transfer to a bowl. Add the lime, lemon, and orange juice, stir to combine, and refrigerate for at least 4 hours and up to 6.

Stir the tomato, onion, cilantro, and chile into the shrimp mixture and let sit at room temperature for about 20 minutes.

When ready to serve, gently stir in the avocado and cucumber. Divide the ceviche among 8 chilled martini glasses and tuck 2 to 3 tortilla chips around the sides of each.

This recipe yields about 8 first-course servings.

Source:
SARA'S SECRETS with Sara Moulton - (Show # SS-1C45) - from the TV FOOD NETWORK

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