• Wednesday, December 13, 2017

Shrimp Ceviche with Avocado, Cucumber, and Tomatillo
January 22, 2013
Ingredients

1 lb medium shrimp, peeled, deveined, and tail discarded
4 large tomatillo, husked and rinsed
1 tablespoon extra virgin olive oil
1/4 cup lime juice
1/4 cup lemon juice
1/4 cup cilantro, chopped fine
1 cucumber, peeled, seeded, and diced small
1 serrano pepper, seeded and diced fine
1/3 cup red onion, diced fine
1 ripe hass avocado
fried tortillas

Directions

After a big night out, the tang of this ceviche is a refreshing way to settle into an afternoon on the water. This version has more sauce than most, and if spice is your thing, then up the ante with a bit of habanero.

Yield: 4 appetizer servings

Bring 2 quarts of water to a boil, and season with salt. When water returns to a boil, add shrimp. Boil until just cooked through, about 4–5 minutes. Strain shrimp, and place in a bowl of ice water. When shrimp are cool, strain and place on a baking sheet lined with paper towels. Refrigerate for 2 hours.

Take 2 tomatillos, dice them small, and set aside Cut remaining tomatillos into quarters, and add to the bowl of a food processor. Add olive oil, lime, and lemon juice, and pulse until almost smooth. Pour mixture into a bowl, and add cilantro, cucumber, serrano pepper, red onion, and diced tomatillos. Chop shrimp into bite-sized pieces, and add to mixture. Stir well, cover, and refrigerate for at least 1 hour.

Right before serving, halve avocado and remove pit. Remove flesh from avocado, and dice into small pieces. Fold into shrimp mixture, and season with salt. Divide mixture evenly into 4 tall glass serving bowls, and serve with fried tortillas.

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