Gulf Shrimp Ceviche
Ingredients
- 2 pounds very fresh* raw medium shrimp, peeled, deveined and cut into small pieces
- Juice of 6 large limes
- Juice of 1 large orange
- 1/4 cup rice wine vinegar
- 1 large red bell pepper, seeded and finely chopped
- 1 large jalapeno pepper, seeded and minced
- 1/2 cup finely chopped red onions
- Salt
- 1 cup chopped fresh cilantro
- 3 ripe Hass avocados, peeled, pitted and chopped
- Tortilla chips, for serving
Instructions
Place shrimp in a large mixing bowl. Add lime juice, cover and refrigerate until shrimp are pale pink and firm, about 30-45 minutes. Once the shrimp are "cooked," add orange juice, vinegar, peppers and onions. Season to taste with salt. Just before serving, stir in cilantro and avocados. Serve with tortilla chips. Makes 8-10 servings.
*To prevent any type of foodborne illness, it's imperative that you use extremely fresh raw shrimp in this recipe. If you don't have access to very fresh shrimp, boil them ahead of time. That's what I had to do when I made my Satsuma Ceviche (see recipe). Then add the lime juice and the rest of the marinade ingredients (through the red onions) at the same time. Of course if you're pregnant or have a compromised immune system, definitely cook the shrimp first.