Light & Fresh Citrus Shrimp Ceviche

Savory Eats

The perfect summer dish: shrimp ceviche. After searching for a somewhat simple ceviche recipe I stumbled on Emeril's Citrus Ceviche and it was del-i-cious...

The ultimate summer side dish

If you like shellfish, avocado, citrus, a kick of chiles, or a combination of the four, you will go nuts for this shrimp ceviche...

Ingredients:

*4 large servings

• 1 pound medium shrimp, peeled and deveined
• 2 lemons, juiced
• 2 limes, juiced
• 2 oranges, juiced
• 1 cup peeled cucumbers, diced
• 1/2 cup red onions, finely chopped
• 2 Serrano chiles, seeded and finely chopped
• 1 cup cherry tomatoes, diced
• 1 avocado, diced
• 1 tablespoon fresh cilantro, chopped
• 1/4 cup olive oil
• 1/4 cup kosher salt

Ceviche-ngredients

Recipe:

1. Bring 2 quarts of water to a boil and season with 1/4 cup salt. Once water is boiling, add the shrimp to the pot and immediately turn off the heat. Let the shrimp sit until just cooked through, about 3 minutes. Remove shrimp from water and place on a sheet pan to cool:

Trader Joe's Wild Blue Shrimp (thawed) worked great...but I would use fresh shrimp if you have it available.

2. Once the shrimp are cooled, chop them into 1/2-inch pieces and place in a medium-sized bowl. Add the lemon, lime, and orange juices:

3. Stir in the chopped cucumber, red onion, and Serrano chiles. Refrigerate for 1 hour:

4. Stir the tomato, avocado, cilantro, and olive oil into the shrimp mixture. Allow to sit for about 30 minutes so the flavors blend. Season with salt and pepper:

5. Serve in small bowls (with a side of tortilla chips or tostones). Yum!

Recipe to print:

1. Bring 2 quarts of water to a boil and season with 1/4 cup salt. Once water is boiling, add the shrimp to the pot and immediately turn off the heat. Let the shrimp sit until just cooked through, about 3 minutes. Remove shrimp from water and place on a sheet pan to cool.
2. Once the shrimp are cooled, chop them into 1/2-inch pieces and place in a medium-sized bowl. Add the lemon, lime, and orange juices.
3. Stir in the chopped cucumber, red onion, and Serrano chiles. Refrigerate for 1 hour.
4. Stir the tomato, avocado, cilantro, and olive oil into the shrimp mixture. Allow to sit for about 30 minutes so the flavors blend. Season with salt and pepper.
5. Serve in small bowls (with a side of tortilla chips or tostones). Yum!