Saturday, May 18, 2013

Shrimp Ceviche

Tip:  Read directions completely before preparing.

2 pounds fresh medium shrimp, shell removed and deveined
2 teaspoons sea salt
2 tablespoons extra virgin olive oil
1 cup diced jicama
1 cup diced cucumber
1 cup red onion, diced
1 1/2 cups Roma tomatoes, diced
1 glove of garlic, finely minced
1 Serrano pepper, seeds removed and minced, (more if desired)
1 teaspoon Tabasco sauce
1 5.5 ounce can V-8 tomato juice
1/2 cup fresh squeezed lime juice, seeds removed
1/2 cup fresh squeezed lemon juice, seeds removed
1/2 bunch cilantro, chopped
2 large avocado, peeled, pitted and cubed

In a large pot, bring to a boil 4 quarts of salted water.  Add the shrimp and cook for 1 minute to 2 minutes max, depending on size of shrimp.  Over-cooking the shrimp will turn it rubbery.  Remove shrimp with and place into a bowl of ice water to stop the cooking.

Drain the shrimp, and set aside.

In a large glass bowl, add the salt, olive oil, cucumber, Jicama, tomatoes, red onion, garlic, Serrano pepper, Tabasco sauce, V-8, lime juice, and lemon juice, then mix well.

Add the shrimp and mix with other ingredients.

Cover with plastic wrap, place in refrigerator and chill for 2 hours.  Uncover and stir the mixture every half hour, covering back up with the plastic wrap.

Right before serving, gently mix in the cilantro, and avocado.

You can serve this ceviche with tortilla chips or fresh crusty bread and a dollop of sour cream!  Enjoy!

Tip:  While the acidic marinade "cooks" the shrimp, it doesn't kill the bacteria.  Therefore, for food safety reasons it's best to lightly pre-cook the shrimp.