Shrimp Ceviche
This may be the simplest seafood dish ever: Shrimp, citrus and a bit of mango and avocado. It may be easy but it’s also tasty. You can serve this as an appetizer with chips, wrap in tortillas as a taco or even make lettuce wraps. The key is to use fresh shrimp — not frozen — and fresh mango and avocado. If you do, this will be a “wow” addition to your meal.
1 lb. fresh large or jumbo shrimp fresh shrimp
1/2 teaspoon kosher salt to taste
1/4 teaspoons black pepper
1 tablespoon lime zest
1/2 cup fresh lime juice about 4-6 large limes
1/4 cup fresh lemon juice about 2 lemons
1/4 cup fresh orange juice 1 large orange or (4) mandarins
1 medium mango pitted, peeled and chopped
1 large avocado pitted and chopped
1 small red bell pepper seeded and chopped
1/2 small red onion chopped
1/2 cup chopped cilantro
Chop the shrimp into 1/2″ chunks and place in a medium bowl.
Add the salt and pepper and toss gently to combine, then add the lime, lemon and orange juice and stir gently, making sure that the shrimp is submerged in the citrus juice.
Cover the bowl with plastic wrap and refrigerate for 30 minutes and up to 2 hours, stirring occasionally.
When the shrimp is “cooked”, it will be opaque (white or pink depending on its original color).
Do not drain the liquid from the shrimp! Add the mango, avocado, bell pepper, red onion and cilantro and toss to combine. Adjust the seasoning as needed, then serve and enjoy!
Sprinkle chopped cilantro over the top and serve.
owned and operated by Tim, Heather and Danny O’Leary.
They have supplied Central Florida restaurants and residents
with prime seafood for more than a decade.
Their commitment is to always have
only the freshest seafood for your table.
101 N. Country Club Rd.
Lake Mary, FL 32746
407.330.2425
8780 E CR 466
The Villages, FL 32162
352.751.1755