Shrimp Ceviche

By: Jessica Ivaska | July 05 2010
Posted in Recipes - Seattle Recipes

This recipe for shrimp ceviche is a perfectly cool way to enjoy seafood.

Photo: Jessica Ivaska

Ingredients
3/4 pound of raw shrimp, shelled, deveined, washed and chopped into bite-size pieces
1/2 cup lime juice (about 8 small limes)
1/3 cup lemon juice (2 large lemons)
1/4 cup orange juice
4 roma tomatoes, chopped
3 scallions, thinly sliced
1 avocado, chopped
1 medium bell pepper, chopped
1 jalapeno pepper, finely chopped
salt and pepper to taste

Directions
1. Prepare the shrimp (clean and chop) and transfer to a glass mixing bowl.
2. Combine the lime, lemon and orange juices then pour over shrimp. Refrigerate overnight, stirring occasionally (this "cooks" the shrimp; you'll know when it's done when it's totally opaque)
3. Drain most of the juices, leaving a small amount at the bottom of the bowl.
4. Add the tomatoes, green onions, bell pepper, avocado, cilantro and jalapeño to the shrimp. Stir to combine. Refrigerate at least 1 hour to allow flavors to combine.
5. Salt and pepper to taste before serving.

Serve as salad on a bed of lettuce, with tortilla chips, or in heated tortillas for an appetizer or light dinner that's perfect for any summer night. To really play up the flavors, pair it with a crisp pinot grigio or sauvignon blanc.

Note: Metal and the citrus juices don't play well together, so be sure to use a glass baking dish and bowl.