- Hey guys and welcome back to my channel.
We've definitely jumped into Spring this week
with how gorgeous the weather is in Southern California.
And that has me craving all of the light and healthy dishes
like today's Citrus Shrimp Ceviche.
Not only is this the perfect light
and citrusy recipe for Spring,
but we also have Cinco de Mayo right around the corner.
So it's perfect for that holiday as well.
Now, I also want to share an important tip about the shrimp
and I'll mention it briefly in the video.
But as always I'll have more information on that topic
on the full recipe post on my website.
All right, let's dive into this recipe.
We'll start with one pound of raw, peeled shrimp.
But unlike most Ceviche recipes where you essentially cook
the raw seafood in an acid like lemon and lime juice,
we're gonna lightly cook the shrimp first.
And that's for one very important reason,
which is to kill any bacteria.
And I'll have more information about this on my website.
So you'll bring a pot of water to a boil
and while that's happening create an ice water bath
in a separate bowl and set that aside.
Once the water is boiling gently add the shrimp
and keep a close eye on them as you only want
to cook the shrimp for about one minute.
Then use a skimmer to remove the shrimp
to your ice water bath which will instantly stop them
from cooking any further.
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All right, now we'll start the traditional Ceviche marinade,
and juice about a third cup of lime juice
and a quarter cup of lemon juice.
But because we're making this a citrus Ceviche today
we'll also add a quarter cup of orange juice
and then pour all of that into a bowl.
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At this point the shrimp should be fully cooled
so go ahead and drain them.
Then remove their tails if they're still attached
and slice the shrimp into equal pieces.
I usually slice each shrimp about four times.
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Add the shrimp to the bowl of lime, lemon and orange juice
and give it a stir.
Then place it in the refrigerator to marinade
while you slice up the remaining ingredients.
Because this Shrimp Ceviche is extra citrusy,
we'll slice up two oranges and one grapefruit.
So slice the ends off the orange and use your knife
to carefully remove all of the skin.
You do want all of the white parts removed from the flesh
so if there's any remaining after you've cut off the skin
just trim that up.
In between each orange slice is a membrane
and we don't want that in our Ceviche.
So carefully slice along each side of the membrane
to remove the flesh.
This is a French technique where you'll make
what's called Supremes, which is just the most tender
segments of the citrus.
Once both of your oranges are done,
do the same thing to the grapefruit.
And then slice the Supremes into equally sized pieces.
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Next we'll dice up one cucumber, half of a small red onion
and finely dice one jalapeno pepper
for that little kick of spice.
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Lastly, we'll chop up about a quarter cup
of fresh cilantro or a little more if you love cilantro
like I do, and add that to the bowl.
Then all that's left to do is stir everything together
and serve it up.
And of course, don't forget to top each portion
with a few avocado slices before serving.
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I hope you guys enjoyed this Shrimp Ceviche Recipe
and if you did make sure to give it a thumbs up.
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