Shrimp Ceviche

I really like shrimp ceviche. I have never made it at home. I was so happy this recipe turned out so well. The recipe makes a lot. The next time I make it I will probably half the recipe and it would still feed 4 to 6 people in my opinion. This recipe does boil the shrimp instead of "cooking" the shrimp in lime juice but it is still very good! We ate it like salsa on chips. It would also be good on a tostada.


Source: Food Network

Kosher salt
2 pounds medium-small shrimp, peeled and deveined
8 limes, juiced
8 lemons, juiced
2 oranges, juiced, preferably sour oranges
2 large tomatoes, cut into 1/2-inch dice
1 red onion, cut into 1/2-inch dice
1 bunch cilantro, stemmed and roughly chopped
1 serrano chile, roughly chopped
2 large avocados, peeled, seeded, and cut into 1/2-inch dice
1 large cucumber, peeled and cut into 1/2-inch dice
Tortilla chips, for garnish

In a large pot of boiling salted water, add the shrimp and simmer until just cooked through, about 5 minutes. Using a slotted spoon, transfer the shrimp to a bowl of ice water to chill. Drain the shrimp, cut into 1-inch pieces, and transfer to a bowl. Add the lime, lemon, and orange juice, stir to combine, and refrigerate for at least 4 hours and up to 6. Stir the tomato, onion, cilantro, and chile into the shrimp mixture and let sit at room temperature for about 20 minutes.(Before I added the shrimp to the tomato mixture I drained most of the citrus juice and added some back in the end so that it wouldn't be too wet.)
When ready to serve, gently stir in the avocado and cucumber. Divide the ceviche among 8 chilled martini glasses and tuck 2 to 3 tortilla chips around the sides of each.