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When it’s hot as hell out, there’s literally nothing better to eat. Poaching the shrimp is the only cooking required, which takes 3 minutes tops. Traditionally, ceviche involves raw fish cured in citrus; our version is a little more approachable for everyone. 

Want something a little heartier? Don’t worry, we have dozens of easy shrimp ideas. 

INGREDIENTS

  • Kosher salt
  • 1 lb. shrimp, peeled and deveined
  • Juice of 7 limes
  • Juice of 1 orange
  • 1/2 c. red onion, diced
  • 2 jalapeños, minced
  • 1 c. cucumber, seeded and diced
  • 1 c. chopped cherry tomatoes
  • 2 tbsp. freshly chopped cilantro
  • 1/4 c. mayonnaise
  • 2 tbsp. hot sauce
  • 8 corn tostadas
  • 1 avocado, sliced

DIRECTIONSPOACHING INSTRUCTIONS

  • Bring a large pot of salted water to a boil. Turn off heat, add shrimp, and poach until shrimp are pink and cooked through, about 3 minutes.
  • Drain, let cool, then chop shrimp into bite-size pieces. In a large bowl, combine shrimp with lime juice, orange juice, onion, and jalapeños. Season with salt, then let marinate in the refrigerator, 1 hour.
  • Stir in cucumber, tomatoes, and cilantro, and season with salt and pepper. 
  • Make spicy mayo: In a small bowl, mix together mayo and hot sauce. Spread onto tostadas, then add ceviche.
  • Top each tostada with sliced avocado and serve immediately.

COOKING IN CITRUS INSTRUCTIONS

  • Remove tails from shrimp and cut into bite-sized pieces. In a large bowl, combine shrimp with lime juice, orange juice, onion, and jalapeños. Season with salt, then let marinate in the refrigerator until shrimp is opaque and firm, 4 hours.
  • Stir in cucumber, tomatoes, and cilantro, and season with salt and pepper. 
  • Make spicy mayo: In a small bowl, mix together mayo and hot sauce. Spread onto tostadas, then add ceviche.
  • Top each tostada with sliced avocado and serve immediately.

Toelus

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