Cooked Shrimp Ceviche
~Debby Bradley~
1# Medium Raw Shrimp – peeled & deveined
1/4 C. Kosher Salt plus more for Seasoning
2 Lemons – juiced
2 Limes – juiced
2 Oranges – juiced
1 C. Cucumber, peeled, seeded and diced into 1/4” pieces
1/2 C. Red Onion – finely chopped
2 Serrano Chilis – seeded and finely chopped
1 C. Tomatoes – seeded and diced
1 Avocado – peeled, seeded and chopped into 1/2” pieces
1 T. Fresh Cilantro Leaves, roughly chopped – plus more for garnish
1/4 C. Extra Virgin Olive Oil
Place 1 gallon stockpot over high heat and fill with 2 Quarts of water. Season water with 1/4 C of salt and bring to a boil, add shrimp to the pot and immediately turn off the heat. Let the Shrimp sit until just cooked through, about 3 minutes. Remove the Shrimp from the water and place on a sheet pan to cool.
Once the Shrimp are completely cooled, chop into 1/2” pieces and place in a medium-sized stainless steel bowl. Add the FRESH Lemon, Lime & Orange Juices and stir in the Cucumber, Red Onion and Chiles. Refrigerate for 1 hour.
Stir the Tomato, Avocado, Chopped Cilantro and Olive Oil into the Shrimp Mixture.
Allow to sit at room temperature for 30 minutes before serving.
Serve fancy: Divide the Ceviche between 6 chilled Martini Glasses, garnish with Fried Plantain Strips & Cilantro Leaves.
OR
Just serve: in bowl w/ Tortilla Chips on the side.
Plantain Chips
2 Qts. Peanut Oil
1 Green Plantain – peeled, cut in half crosswise and very thinly slice lengthwise
Heat oil to 350 degrees. Fry the plantains in 2 batches until golden brown and crispy, about 2 minutes. Transfer to a paper towel lined platter and season lightly with Kosher Salt
