Cook Time:50 minsAdditional Time:1 hr 40 minsTotal Time:2 hrs 30 minsServings:8Yield:8 servings, about 1/2 cup eachJump to Nutrition Facts
Cook Time:50 minsAdditional Time:1 hr 40 minsTotal Time:2 hrs 30 minsServings:8Yield:8 servings, about 1/2 cup each
Cook Time:50 mins
Cook Time:
50 mins
Additional Time:1 hr 40 mins
Additional Time:
1 hr 40 mins
Total Time:2 hrs 30 mins
Total Time:
2 hrs 30 mins
Servings:8
Servings:
8
Yield:8 servings, about 1/2 cup each
Yield:
8 servings, about 1/2 cup each
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsPoaching liquid2quartswater¼cupkosher saltCeviche1poundraw shrimp (21-25 per pound), peeled and deveinedJuice of 2 lemonsJuice of 2 limesJuice of 2 oranges1cupdiced seeded peeled cucumber (1/4-inch dice)½cupfinely chopped red onion2serrano chiles, seeded and finely chopped1cupdiced seeded tomato1avocado, chopped into 1/2-inch pieces1tablespoonroughly chopped cilantro leaves, plus more leaves for garnish¼cupextra-virgin olive oil¼teaspoonkosher salt
Cook Mode(Keep screen awake)
Ingredients
Poaching liquid
2quartswater
¼cupkosher salt
Ceviche
1poundraw shrimp (21-25 per pound), peeled and deveined
Juice of 2 lemons
Juice of 2 limes
Juice of 2 oranges
1cupdiced seeded peeled cucumber (1/4-inch dice)
½cupfinely chopped red onion
2serrano chiles, seeded and finely chopped
1cupdiced seeded tomato
1avocado, chopped into 1/2-inch pieces
1tablespoonroughly chopped cilantro leaves, plus more leaves for garnish
¼cupextra-virgin olive oil
¼teaspoonkosher salt
DirectionsCombine water and 1/4 cup salt in a large saucepan; bring to a boil over high heat. Add shrimp and immediately turn off the heat. Let the shrimp sit until just cooked through, about 3 minutes. Transfer to a cutting board until cool enough to handle, about 10 minutes.Chop the shrimp into 1/2-inch pieces and place in a medium nonreactive bowl (see Tip). Add lemon, lime and orange juice. Stir in cucumber, onion and chiles. Refrigerate for 1 hour.Stir tomato, avocado, chopped cilantro, oil and 1/4 teaspoon salt into the shrimp mixture. Let stand at room temperature for 30 minutes before serving. Garnish with cilantro leaves, if desired.TipsMake Ahead Tip: Prepare through Step 2 and refrigerate for up to 4 hours.Kitchen Tip: A nonreactive bowl or pan–stainless-steel, enamel-coated or glass–is necessary when cooking with acidic foods, such as lemon, to prevent the food from reacting with the pan. Reactive pans, such as aluminum and cast-iron, can impart an off color and/or off flavor.Originally appeared: EatingWell Magazine, March/April 2010
Directions
Combine water and 1/4 cup salt in a large saucepan; bring to a boil over high heat. Add shrimp and immediately turn off the heat. Let the shrimp sit until just cooked through, about 3 minutes. Transfer to a cutting board until cool enough to handle, about 10 minutes.Chop the shrimp into 1/2-inch pieces and place in a medium nonreactive bowl (see Tip). Add lemon, lime and orange juice. Stir in cucumber, onion and chiles. Refrigerate for 1 hour.Stir tomato, avocado, chopped cilantro, oil and 1/4 teaspoon salt into the shrimp mixture. Let stand at room temperature for 30 minutes before serving. Garnish with cilantro leaves, if desired.TipsMake Ahead Tip: Prepare through Step 2 and refrigerate for up to 4 hours.Kitchen Tip: A nonreactive bowl or pan–stainless-steel, enamel-coated or glass–is necessary when cooking with acidic foods, such as lemon, to prevent the food from reacting with the pan. Reactive pans, such as aluminum and cast-iron, can impart an off color and/or off flavor.
Combine water and 1/4 cup salt in a large saucepan; bring to a boil over high heat. Add shrimp and immediately turn off the heat. Let the shrimp sit until just cooked through, about 3 minutes. Transfer to a cutting board until cool enough to handle, about 10 minutes.
Chop the shrimp into 1/2-inch pieces and place in a medium nonreactive bowl (see Tip). Add lemon, lime and orange juice. Stir in cucumber, onion and chiles. Refrigerate for 1 hour.
Stir tomato, avocado, chopped cilantro, oil and 1/4 teaspoon salt into the shrimp mixture. Let stand at room temperature for 30 minutes before serving. Garnish with cilantro leaves, if desired.
Tips
Make Ahead Tip: Prepare through Step 2 and refrigerate for up to 4 hours.
Kitchen Tip: A nonreactive bowl or pan–stainless-steel, enamel-coated or glass–is necessary when cooking with acidic foods, such as lemon, to prevent the food from reacting with the pan. Reactive pans, such as aluminum and cast-iron, can impart an off color and/or off flavor.
Originally appeared: EatingWell Magazine, March/April 2010
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Nutrition Facts(per serving)169Calories11gFat9gCarbs9gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
