Ingredients for Shrimp Seviche Ceviche
- Fresh Orange Juice
- Fresh Lime Juice
- Fresh Lemon Juice
- 1/4 cup ketchup
- 2 cloves minced garlic
- Jumbo Shrimp
- Tomatoes
- Red Onion
- Fresh Cilantro
- Jalapenos
- Olive Oil
- Kosher salt for rimming glasses
- Dash of your favorite hot sauce
- 1 medium avocado, mashed
- Limes
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How to Make Shrimp Seviche Ceviche
- In a medium saucepan, combine 1 cup lime juice, 1/2 cup orange juice, 1/4 cup ketchup, and 2 cloves minced garlic.
- Bring the citrus mixture to a boil over medium heat.
- Add 1 pound of shrimp (peeled and deveined).
- Reduce heat to low and simmer for exactly 2 minutes. Do not overcook.
- Immediately remove shrimp from saucepan and drain through a fine-mesh sieve over a bowl, reserving the citrus mixture.
- Transfer the cooked shrimp to a separate plate and refrigerate to chill.
- Prepare a large bowl filled with ice water.
- Place the bowl of reserved citrus mixture into the ice water bath and whisk constantly until completely cooled.
- In a large bowl, combine the cooled citrus mixture with 1/2 cup diced tomatoes, 1/2 cup finely chopped red onion, 1/2 cup chopped cilantro, 1-2 jalapeños (finely minced, adjust to your spice preference), 2 tablespoons olive oil, 1 teaspoon salt, and a dash of your favorite hot sauce.
- Add the chilled shrimp to the bowl.
- Gently toss to coat the shrimp evenly in the mixture.
- Refrigerate for at least 15 minutes, stirring occasionally, to allow the flavors to meld.
- To serve: Dip the rims of 4 glasses in 2 tablespoons of lime juice, then dip into kosher salt.
- Spoon 1/4 cup of mashed avocado into each glass.
- Top with 1 cup of the shrimp ceviche mixture.
- Garnish with lime wedges and serve immediately with crusty bread for dipping.
Nutrition Information (Approximate per serving)
Sodium
330 g
Sugar
41g
Fat
11g
Carbs
7g
