Empty My Fridge
POV: the only summer dinner that actually sounds good (Ceviche)
Ingredients
- Shrimp · peeled1 lb
- Lime1 cup
- Lemon½ cups
- Orange juice2 tbsp
- Shallot · finely chopped2
- Jalapeño chili · chopped1
- Tomato · seeded finely chopped2–3
- Avocado · finely chopped1
- Cilantro · finely chopped⅓ cups
- Salt
- Black pepper
- Tortilla chips
Instructions
- Boil the peeled, deveined shrimp for 1 to 2 minutes, until just pink. Move them to an ice bath to stop the cooking, then drain and finely chop them.
- Marinate the chopped shrimp and shallots in the lime juice, lemon juice and orange juice for 30 minutes to 1 hour, until the shrimp are fully opaque and pink.
- Stir in the jalapeño, tomatoes, avocado, cilantro, salt and black pepper.
- Garnish with the lemon zest and serve with tortilla chips.
Summarized from The Mediterranean Dish's video. Watch it for the details.
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