Shrimp ceviche recipe

With the sincere days of summer upon us, a best way to cool off is with ceviche recipe. Ceviche is classically made with red snapper that is "cooked" by the acidity of lime and lemon juice. This type is prepared with shrimp, which is first lightly cooked, and then steeped, in the citrus juice. My father, who usually doesn't actually like shrimp that much, loved this ceviche. (Gotta love it when they eat it up and ask for more.)

Why pre-cook the shrimp? Although the acidic marinade "cooks" the proteins, it doesn't murder the bacteria. Whereas this isn't as much of a subject with raw fish (think sushi, sashimi), it is with shellfish choice shrimp and pinking which can go evil much more simply. Unless you are getting your shrimp conventional off the boat, for food care reasons it's greatest to lightly pre-cook the shrimp.

If you find the ceviche some too acidic, drain out certain of the juices after the marinating, add a slight more avocado (or some olive oil) and/or  slight more salt.

(Made this dish for family - was nervous about the full 'raw seafood' thing, but the shrimp (we call them 'prawns' in the UK when they're large) tasted best. Cleaning them is a while of a bind - removing the dim thread (really the gut) is firm work - but its value it. Add of lemon and lime juice adds a best flavor. Didn't use tomato sauce, just additional a bit of olive oil in its place. I like cilantro - 'coriander' outside the US - but if you don't just use basil instead.)

Ingredients

• 1 pound medium shrimp, peeled and deveined
• 2 table spoons salt
• 3/4 cup lime juice (juice from 4-6 limes)
• 3/4 cup lemon juice (juice from 2-3 lemons)
• 1 cup finely chopped red onion
• 1 Serrano pepper, ribs and seeds removed, minced
• 1 cup chopped cilantro
• 1 cucumber, peeled diced into 1/2-inch pieces
• 1 avocado, peeled, seed removed, cut into 1/2-inch chunks

How to make Shrimp ceviche recipe

In a big pan, bring to a boil four quarts of water, salted with two table spoon salt. Add the shrimp and cook for one minute to two minutes maximum, depending on size of shrimp. (Ended-cooking the shrimp will go it rubbery.) Remove shrimp with a positioned spoon and place into a bowl of ice water to break the cooking.

Gutter the shrimp. Slice each piece of shrimp in half, or into inch-long pieces. Place shrimp in a glass or ceramic bowl. Mix in the lime and lemon juice. Shelter and keep cold for a half hour.

Mix in the chopped red onion and Serrano pepper. Refrigerate an added half hour.

Right before portion, add the cilantro, cucumber, and avocado.