Shrimp Ceviche

Manami's Note:

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.

• Total Time: 25 mins
• Prep Time: 20 mins
• Cook Time: 5 mins

Ingredients:

Yield: 4 appetiz ...

• 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.

Reviews

[irishtwinsny]

Fantastic! Everyone loved it! We tasted it at the one hour mark and was a still pretty spicy. I served it after three hours and the flavors had mixed quite well by then. Even the following day, the leftovers tasted freshly made.