Ceviche

• portions: 4 servings
• temps actif: 20 minutes
• temps total: 1 hour

Ingrédients

Kosher salt

1 lb. shrimp, peeled, deveined

1/2 c. red onion, finely chopped

2 jalapeños, finely chopped

Juice of 7 limes

Juice of 1 orange

1 c. cucumber, seeds removed, chopped

1 c. chopped cherry tomatoes

2 tbsp. chopped fresh cilantro

Freshly ground black pepper

1/4 c. mayonnaise

2 tbsp. hot sauce

8 corn tostadas or warmed tortillas

1 avocado, chopped

Instructions

Ceviche (Poaching)

Bring a large pot of salted water to a boil. Remove from heat and add shrimp. Poach until shrimp are pink and cooked through, about 3 minutes.

Drain shrimp and let cool. Transfer shrimp to a cutting board, remove tails, and cut shrimp into bite-size pieces.

In a large bowl, combine shrimp, onion, jalapeños, lime juice, and orange juice; season with salt. Refrigerate until cold, about 20 minutes.

Stir in cucumber, tomatoes, and cilantro; season with salt and pepper.

Ceviche (Cooking In Citrus)

Remove tails from shrimp and cut into bite-sized pieces.

In a large bowl, combine shrimp, onion, jalapeños, lime juice, and orange juice; season with salt. Cover and refrigerate until shrimp is opaque and firm, 15 to 30 minutes.

Stir in avocado, cucumber, tomatoes, and cilantro; season with salt and pepper.

Assembly

In a small bowl, mix mayonnaise and hot sauce. Spread spicy mayo onto tostadas, then spoon ceviche into the center.

Top each tostada with avocado and serve.

Nutrition

• Calories: 458
• Lipides Totaux: 21 g
• Lipides Saturés: 3 g
• Acides Gras Trans: 0 g
• Cholestérol: 188 mg
• Sodium: 1121 mg
• Glucides Totaux: 36 g
• Fibres Diététiques: 12 g
• Sucres Totaux: 9 g
• Protéines: 29 g