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2 quarts water
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¼ cup kosher salt
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1 pound raw shrimp (21-25 per pound), peeled and deveined
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Juice of 2 lemons
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Juice of 2 limes
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Juice of 2 oranges
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1 cup diced seeded peeled cucumber (1/4-inch dice)
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½ cup finely chopped red onion
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2 serrano chiles, seeded and finely chopped
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1 cup diced seeded tomato
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1 avocado, chopped into 1/2-inch pieces
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1 tablespoon roughly chopped cilantro leaves, plus more leaves for garnish
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¼ cup extra-virgin olive oil
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¼ teaspoon kosher salt
Shrimp Ceviche
Traditional ceviche recipes consists of raw seafood tossed with an acidic marinade (think: citrus juice or vinegar) that “cooks” the fish. In this shrimp ceviche recipe, we cook the shrimp before marinating it in lemon, lime and orange juices, plus chiles for some heat. Avocado adds creaminess to help the dish come together. Serve this shrimp ceviche with tostones (fried plantain chips) or tortilla chips. Recipe courtesy of Emeril Lagasse, Martha Stewart Living Omnimedia, Inc.
Nutrition Information
188
Calories
14g
Carbohydrates
20g
Protein
417mg
Potassium
1g
Fiber
4g
Sugar
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