HOW TO MAKE THE BEST SHRIMP CEVICHE
Shrimp Ceviche is one of my favorite things to make in the summertime. It makes for a fancy appetizer or a light and refreshing meal. If you don’t have access to fresh shrimp, this recipe will show you how to make the most flavorful shrimp ceviche without cooking it in lime juice.
INGREDIENTS FOR CEVICHE:
1 LB MEDIUM SHRIMP
1 CUP GRAPE TOMATOES, CUT INTO THIRDS
1/2 RED ONION, FINELY CHOPPED
1 AVOCADO, DICED
2 LIMES, JUICED
1/4 TBSP ORANGE JUICE
1/2 ENGLISH CUCUMBER, CUT INTO QUARTERS
1 GARLIC CLOVE, FINELY CHOPPED
1/4-1/2 CUP CILANTRO, CHOPPED
1-2 PEPPERS (SERANO OR JALAPEÑO), FINELY CHOPPED
2 TBSP AVOCADO OIL
KOSHER SALT, TO TASTE
CRACKED BLACK PEPPER
INGREDIENTS FOR COURT BOUILLON:
2 CUPS WATER
1/2 LARGE ONION, SLICED
2 GARLIC CLOVE, SMASHED
2 SMALL BAY LEAVES
1 LEMON, SQUEEZED
5 BABY CARROTS, CHOPPED
1/2 CELERY RIB, CHOPPED OR CELERY SEED
1/2 TSP THYME
1 TBSP KOSHER SALT,
1 TSP BLACK PEPPERCORN
FOR THE TRADITIONAL WAY:
1 LB RAW MEDIUM SHRIMP
3/4 FRESH LIME JUICE
MARINATE THE RAW SHRIMP IN THE LIME JUICE FOR ABOUT 15 MINUTES. THE SHRIMP SHOULD TURN OPAQUE/PINK WHEN IT’S “COOKED.”
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