- 3 avocados (large ripe)
- 1 lime wedge
- kosher salt
- 1 pound shrimp (fresh raw, I used Argentinian Red Shrimp, chopped)
- 1 chili (red Fresno, minced)
- 1/2 cup white onion (finely diced)
- 2 tablespoons fresh cilantro (minced)
- 2 tablespoons fresh lime juice
- 1/2 cup orange juice
- 2 tablespoons vegetable oil
- kosher salt (to taste)
PER SERVING *
|Calories310Calories from Fat200|
|% DAILY VALUE*|
|Calories from Fat200|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Cheyenne Huot 21 May
we always love this recipe for a light summer lunch or dinner. make extra shrimp to dip with chips!
Sarah B. 9 Jul 2015
This recipe was great- with one (sort of major) adjustment. I make ceviche often, using fish like snapper or halibut. When using fish rather than shellfish it's not necessary to cook it ahead of time because, as other reviewers have mentioned, the acidity of the lime juice does the cooking for you. I figured it would be the same story with shellfish like shrimp, and went ahead with the recipe. However, after my shrimp had been in the lime juice for over an hour, the pieces were still mostly translucent and raw (and I cut them pretty small). I consulted my Mexican cooking bible, Roberto Santibanez's "Rosa's Mexican Table." In the section on ceviche, Santibanez explains that because shellfish are so much denser than fish, cooking them in lime juice can take hours rather than minutes; it's best to par-cook them. Since I didn't have hours to spare at this point, and the mostly raw shrimp had a weird chewy texture, I ended up taking them out of the lime juice mix and doing a quick sauté on the stove. After letting them cool, I put them back in the lime juice and mixed in the vegetables. If I were to make it again, I would obviously do the cooking ahead of time, and then follow the recipe exactly, as the balance of flavors was delicious.