Shrimp Ceviche

Serves: 4-6 people
Total Preparation Time: 1:30 hours

Ingredients:
2 lb small shrimp, 61/70 count per pound, peeled and deveined
3 freshly squeezed lime, juiced
½ small red onion, finely diced
2 medium tomatoes, cored, small diced
1 jalapeno stemmed, seeded, finely chopped
1 bunch cilantro, finely chopped
1 ½  teaspoon salt
2 tablespoons Soy sauce
2 cloves garlic
½ teaspoon freshly ground black pepper
1 avocado, peeled, pitted, small diced
I bag tortilla chips

Directions:

In a large pot, bring 1 quart of salted water to a boil. Add the shrimp and blanch for 30 seconds to 1 minute, depending on size of shrimp. Drain the shrimp and place into a bowl of ice water to stop the cooking for 1 minute. Drain the shrimp from the ice bath and place the blanched shrimp in a glass bowl. Mix in the lime juice, red onion, tomatoes, jalapeno, cilantro, salt and pepper, mix well.  Add the avocado in last and gently fold in. Cover and refrigerate for about 1 hour. Serve with your favorite tortilla chips for delicious light appetizers.

Shrimp Ceviche recipe

 

View Hawaii Private Chef Ryan Covert’s Recipes Featured in KTA

 

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