Shrimp Ceviche

  1. Preparation
  2. 1.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.
  3. 2.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.
  4. 3.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.
  5. Nutrition
  6. Per serving : 189 Calories; 12 g Fat; 2 g Sat; 8 g Mono; 86 mg Cholesterol; 9 g Carbohydrates; 13 g Protein; 2 g Fiber; 229 mg Sodium; 394 mg Potassium
  7. 1/2 Carbohydrate Serving
  8. Exchanges: 1/2 fruit, 1 1/2 lean meat, 2 fat
  9. Tips & Notes
  10. Make Ahead Tip: Prepare through Step 2 and refrigerate for up to 4 hours.
  11. 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.

liquid, water, kosher salt, ceviche, shrimp, lemons, oranges, cucumber, red onion, serrano chiles, tomato, avocado, cilantro, extravirgin olive oil, kosher salt

Taken from www.epicurious.com/recipes/member/views/shrimp-ceviche-51118081 (may not work)

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