Shrimp Ceviche
Rating
This citrusy Shrimp Ceviche SCREAMS summer.
Ingredients
- Kosher salt
- 1 lb. shrimp, peeled and deveined
- Juice of 7 limes
- Juice of 1 orange
- ½ c. red onion, diced
- 2 jalapeños, minced
- 1 c. cucumber, seeded and diced
- 1 c. chopped cherry tomatoes
- 2 tbsp. freshly chopped cilantro
- ¼ c. mayonnaise
- 2 tbsp. hot sauce
- 8 corn tostadas
- 1 avocado, sliced
Instructions
- POACHING INSTRUCTIONS
- Bring a large pot of salted water to a boil. Turn off heat, add shrimp, and poach until shrimp are pink and cooked through, about 3 minutes.
- Drain, let cool, then chop shrimp into bite-size pieces. In a large bowl, combine shrimp with lime juice, orange juice, onion, and jalapeños. Season with salt, then let marinate in the refrigerator, 1 hour.
- Stir in cucumber, tomatoes, and cilantro, and season with salt and pepper.
- Make spicy mayo: In a small bowl, mix together mayo and hot sauce. Spread onto tostadas, then add ceviche.
- Top each tostada with sliced avocado and serve immediately.
- COOKING IN CITRUS INSTRUCTIONS
- Remove tails from shrimp and cut into bite-sized pieces. In a large bowl, combine shrimp with lime juice, orange juice, onion, and jalapeños. Season with salt, then let marinate in the refrigerator until shrimp is opaque and firm, 4 hours.
- Stir in cucumber, tomatoes, and cilantro, and season with salt and pepper.
- Make spicy mayo: In a small bowl, mix together mayo and hot sauce. Spread onto tostadas, then add ceviche.
- Top each tostada with sliced avocado and serve immediately.
