SHRIMP CEVICHE

INGREDIENTS

  • 1 pound fresh, medium-small shrimp, peeled and deveined, rinsed
  • 2 Tbsp salt
  • 4 quarts water
  • Large bowl of iced water ready
  • 1/2 cup lime juice (juice from 3-5 limes)
  • 1/2 cup lemon juice (juice from 2 lemons)
  • 1/2 cup orange juice (juice from 1 orange)
     
  • 1 cup finely chopped medium red onion
  • 1 Serrano pepper, ribs ad seeds removed, minced
  • 1 cup chopped cilantro
  • 1 medium cucumber, peeled and diced into 1/2-inch pieces
  • 1 large avocado, peeled, seed removed, cut into 1/2-inch chunks
  • Chilled Martini glasses for serving

PREPARATION

  • In a large pot, bring to a full boil 4 quarts of water, salted with 2 TBSP salt. Add the shrimp and cook for 1 minute to 2 minutes max, depending on size of shrimp. (Smaller sized shrimp will cook more quickly.  Try a shrimp after one minute.  It should be cooked through and very tender.  Over-cooking the shrimp will turn it rubbery.) Pour boiled shrimp into a colander and drain briefly, then put shrimp into a bowl of iced water to stop the cooking.  Let shrimp chill thoroughly.
  • Drain the shrimp on paper towels, blot extra moisture. Cut each piece of shrimp in half, or into inch-long pieces. Place shrimp in a glass or ceramic bowl. Mix in the lime and lemon juice. Cover and refrigerate for 2 to 4 hours.  Note – If you prefer the ceviche that is less acidic, drain out some of the citrus juices after the marinating, and when serving, add a little more avocado (or some olive oil) and a small dash of salt.
  • Mix in the chopped red onion and serrano chile. Refrigerate an additional half hour.
  • Right before serving, add the cilantro, cucumber, and avocado.  Divide between chilled glasses.  Garnish with chips tucked into the ceviche at the edge of the glass.
Sauvignon Blanc, Lake County, California
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