Ceviche (seh-VEE-cheh) is a Latin American appetizer in which raw fish is "cooked" using lime juice. Our technique starts with cooked shrimp with the same delicious results.
Ingredients
1 lb (450 g) shelled, deveined, large cooked shrimp, diced (21-25 per pound)
1/2 medium seedless cucumber, diced
2 plum tomatoes, seeded and diced
1/4 cup (50 ml) thinly sliced and quartered red onion
1/4 cup (50 ml) snipped fresh cilantro
1/4 cup (50 ml) lime juice
1/2 tsp (2 ml) salt
1 medium avocado
coarse salt, lime slices and whole shrimp (optional)
1 jalapeño pepper, seeded and finely chopped
Directions
Combine shrimp, cucumber, tomatoes, onion, cilantro, lime juice, jalapeño pepper and salt in Classic Batter Bowl; toss to coat. Cover; refrigerate up to 1 hour before serving.
Immediately before serving, dice avocado using Paring Knife and fold gently into shrimp mixture. If desired, rub the rims of four margarita glasses with one lime slice, then dip into shallow dish of coarse salt; spoon salad into glasses. Garnish with lime slices and whole shrimp.
