How to Make Shrimp Ceviche | At Home with Chef Jolie

fresh shrimp

🥗Healthier: sustainable shrimp

💰Cheaper: canned shrimp

Canned shrimp is often more affordable and has a longer shelf life.

red onion

🥗Healthier: green onion

💰Cheaper: white onion

Green onions provide a milder flavor and are often less expensive.

jalapeño

🥗Healthier: serrano pepper

💰Cheaper: bell pepper

Bell peppers are milder and more budget-friendly.

Poach 1 pound of shrimp in boiling water, then turn off the heat and let them sit for 2-3 minutes until cooked.

Cool the shrimp, then dice them.

Chop 1/2 of an English cucumber, a seeded tomato, and some red onion, and add them to the bowl.

Dice jalapeño, removing the seeds for less heat, and add to the bowl.

Juice 2 oranges, 2 lemons, and 2 limes into the bowl, tasting and adding more lime if desired.

Add chopped cilantro and a pinch or two of kosher salt, mixing everything well.

Drizzle olive oil into the mixture and mix again, tasting for seasoning.

Refrigerate the ceviche for a minimum of 4 hours.

Slice and seed the avocado, brush with extra virgin olive oil, and grill in a hot cast iron grill pan until grill marks appear.

Sprinkle grilled avocado with kosher salt and refrigerate to firm up.

Fry corn tortillas in 350-degree vegetable oil until golden brown and floating, then drain on paper towels and season with adobo.

Dice the grilled avocado and gently fold it into the ceviche.

Top with more cilantro and sliced jalapeños for garnish.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens