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. Smart Recipes, Caribbean Recipes, Vegetables,Seafood Recipes, Recipes Vegetables,Seafood Caribbean Ceviche Shrimp With Pico De Gallo Ceviche Shrimp With Pico De Gallo Recipe | PT25M Serves 3 Ingredients: 2 Quarts Water 0.25 Cup Kosher Salt 1 Pound Raw Shrimp 2 Piece Fresh Lemons 2 Piece Fresh Limes 2 Piece Fresh Oranges 1 Cup Cucumber 0.5 Cup Red Onion 2 Serrano Chiles 1 Avocado 1 Cup Heirloom Tomato 1 Tablespoon Chopped Fresh Cilantro Leaves 0.25 Cup Extra-Virgin Olive Oil In 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.

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