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posted: 10/2/2012 8:04 PM

Shrimp Ceviche

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2-3 pounds shrimp, peeled and deveined

2 large tomatoes, diced

1 red onion, diced

1 bunch cilantro, chopped

1 serrano pepper or 1 jalapeņo, diced

8 limes, juiced

8 lemons, juiced

2 oranges, juiced, (preferably sour oranges)

2 large avocados, diced

2 large cucumbers, peeled and diced

Blanche shrimp in boiling water for about 5 minutes, then shock in ice cold water. Strain when cooled.

Cut shrimp into 1-inch pieces and add to large bowl. Add citrus juices and marinate in the refrigerator for 2 hours. Add red onion, tomatoes, chilies and cilantro and return to the refrigerator for 2 more hours.

Stir in avocados and cucumber before serving. Serve with tortilla chips.

Serves eight.

Elgin Community College Culinary Arts and Hospitality Department

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