Traditionally, in a Ceviche, raw seafood is tossed with a marinade and then cooked in the acid, but here we quickly poach the shrimp first and then toss with citric vinaigrette. Serve with tortilla chips or plantain chips.
RecipeSavants.comTraditionally, in a Ceviche, raw seafood is tossed with a marinade and then cooked in the acid, but here we quickly poach the shrimp first and then toss with citric vinaigrette. Serve with tortilla chips or plantain chips. Smart Recipes, Caribbean Recipes, Vegetables,Seafood Recipes, RecipesVegetables,SeafoodCaribbeanCeviche Shrimp With Pico De GalloPT25MServes 3
Ingredients:
2 Quarts Water0.25 Cup Kosher Salt1 Pound Raw Shrimp2 Piece Fresh Lemons2 Piece Fresh Limes2 Piece Fresh Oranges1 Cup Cucumber0.5 Cup Red Onion2 Serrano Chiles1 Avocado1 Cup Heirloom Tomato1 Tablespoon Chopped Fresh Cilantro Leaves0.25 Cup Extra-Virgin Olive OilIn a large pan, add 2 quarts water and 1/4 cup of salt over high heat and bring to a boil. Stir in shrimp and immediately, remove from heat. Keep aside for about 3 minutes.Drain well and place shrimp onto a cutting board for about 10 minutes. After cooling, chop shrimp into 1/2-inch pieces. In a medium glass bowl, mix together chopped shrimp, lemon, lime and orange juice. Add cucumber, onion and Serrano Chiles and stir to combine. Refrigerate for at least 1 hour.Remove the bowl of shrimp mixture from refrigerator. Add avocado, tomato, chopped cilantro, oil and 1/4 teaspoon of salt and keep aside at room temperature for about 30 minutes before serving. Garnish with cilantro leaves and serve.