Shrimp Ceviche

December 13, 2012

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 Shrimp Ceviche
• 4 Tbsp. extra virgin olive oil  (2 T to sauté shrimp with; 2 T added to marinade)
• 1 1/2 lb Uncooked medium shrimp, peeled
• 3/4 Cup fresh lime juice
• 1 Tbsp grated lime peel
• 1 Bunch of green onions chopped
• 1 Serrano chili, finely chopped with seeds
• 1 Garlic clove, minced
• 1 -2 Cups diced tomatoes
• 3/4 Cup diced Jicama
• 1 Avocado diced
• 1/2 Cup chopped fresh cilantro
• Lime and lemon wedges

Heat 2 Tbsp extra virgin olive oil in large skillet over medium heat. Add prepared shrimp; sprinkle with salt and pepper. Sauté shrimp until just opaque in center, about 3 minutes. Transfer shrimp to large bowl. Add lime juice and lime peel to skillet. Using wooden spoon, scrape up any browned bits. Pour lime mixture over shrimp in bowl. Add onion, chili, garlic and remaining 2 Tbsp extra virgin olive oil to shrimp mixture; stir to blend. Let shrimp marinate for 30 minutes. Add tomatoes and cilantro. Cover and refrigerate at least 1 hour and up to 2 hours.   

When ready to serve, add avocado, jicama and a wedge of lime and lemon. You may either leave the shrimp whole or cut into bites.

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