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.
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READY IN: 25mins
YIELD: 4-6 appetizers
UNITS: US
INGREDIENTS
Nutrition- 1 1⁄2lbs shrimp
- 6
- 1
- 4
- 4
- 1
- 1⁄3cup olive oil
- 1⁄2teaspoon dried oregano
- 3⁄4teaspoon kosher salt
- 1⁄4teaspoon fresh ground black pepper
- 1⁄2
- 2
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DIRECTIONS
- Cook shrimp in boiling, salted water 3 minutes or just until cooked.
- Cool, peel, devein, and roughly chop shrimp.
- Squeeze limes into a medium bowl.
- Add shrimp, shallot, and next 7 ingredients, stirring until well blended.
- Chill at least 1 hour and up to 6.
- Stir cilantro and diced avocados into chilled shrimp mixture.
- Serve with a slotted spoon.
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