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liquid water kosher salt CEVICHE shrimp lemons oranges cucumber red onion Serrano chiles tomato avocado cilantro extra-virgin olive oil kosher salt
Viewed: 14 - Published at: 9 years agoIngredients
- Poaching Liquid
- 2 quarts water
- 1/4 cup kosher salt
- Ceviche
- 1 pound raw shrimp (21-25 per pound), peeled and deveined
- Juice of 2 lemons
- Juice of 2 limes
- Juice of 2 oranges
- 1 cup diced seeded peeled cucumber (1/4-inch dice)
- 1/2 cup finely chopped red onion
- 2 serrano chiles, seeded and finely chopped
- 1 cup diced seeded tomato
- 1 avocado, chopped into 1/2-inch pieces
- 1 tablespoon roughly chopped cilantro leaves, plus more leaves for garnish
- 1/4 cup extra-virgin olive oil
- 1/4 teaspoon kosher salt
Method
- Preparation
- 1.Combine water and 1/4 cup salt in a large saucepan; bring to a boil over high heat. Add shrimp and immediately turn off the heat. Let the shrimp sit until just cooked through, about 3 minutes. Transfer to a cutting board until cool enough to handle, about 10 minutes.
- 2.Chop the shrimp into 1/2-inch pieces and place in a medium nonreactive bowl (see Tip). Add lemon, lime and orange juice. Stir in cucumber, onion and chiles. Refrigerate for 1 hour.
- 3.Stir tomato, avocado, chopped cilantro, oil and 1/4 teaspoon salt into the shrimp mixture. Let stand at room temperature for 30 minutes before serving. Garnish with cilantro leaves, if desired.
- Nutrition
- Per serving : 189 Calories; 12 g Fat; 2 g Sat; 8 g Mono; 86 mg Cholesterol; 9 g Carbohydrates; 13 g Protein; 2 g Fiber; 229 mg Sodium; 394 mg Potassium
- 1/2 Carbohydrate Serving
- Exchanges: 1/2 fruit, 1 1/2 lean meat, 2 fat
- Tips & Notes
- Make Ahead Tip: Prepare through Step 2 and refrigerate for up to 4 hours.
- Kitchen Tip: A nonreactive bowl or pan-stainless-steel, enamel-coated or glass-is necessary when cooking with acidic foods, such as lemon, to prevent the food from reacting with the pan. Reactive pans, such as aluminum and cast-iron, can impart an off color and/or off flavor.
