Shrimp Ceviche

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.

• Ready In: 25 mins
• Yields: 4-6 appetizers

Ingredients

• 1 1⁄2 lbs shrimp
• 6  limes
• 1  small shallot, minced
• 4  small  ripe tomatoes, diced
• 4  serrano chilies, en escabeche chopped (canned)
• 1  jalapeno chile, seeded & minced
• 1⁄3 cup olive oil
• 1⁄2 teaspoon dried oregano
• 3⁄4 teaspoon kosher salt
• 1⁄4 teaspoon fresh ground black pepper
• 1⁄2 cup fresh cilantro leaves
• 2  avocados, diced

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.