Shrimp Ceviche

READY IN: 25mins
Recipe by Manami

Rick Bayless of Frontera Grill in Chicago serves Mexican seafood in 3 preparations; this one is for ceviche.:) Ceviches typically use lime juice to "cook" raw fish. In our version, we simmer the seafood to give it a crisp bite, then prepare it as you would a traditional raw-fish ceviche. Coastal Living Magazine, November 2008 edition. Text and recipes by Kathryn Jessup.Chill from 1 to 6 hours, so that the flavors can marry and be cooked.

Top Review by irishtwinsny

Fantastic! Everyone loved it! We tasted it at the one hour mark and was a still pretty spicy. I served it after three hours and the flavors had mixed quite well by then. Even the following day, the leftovers tasted freshly made.

Ingredients Nutrition

Directions

  1. Cook shrimp in boiling, salted water 3 minutes or just until cooked.
  2. Cool, peel, devein, and roughly chop shrimp.
  3. Squeeze limes into a medium bowl.
  4. Add shrimp, shallot, and next 7 ingredients, stirring until well blended.
  5. Chill at least 1 hour and up to 6.
  6. Stir cilantro and diced avocados into chilled shrimp mixture.
  7. Serve with a slotted spoon.

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