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.
- 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
- 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.
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.