The quick trick to making Ceviche at home (Boil the shrimp for 1 minute!)

By The Mediterranean Dish

Ingredients

Instructions

1. Bring a pan of water to a boil and prepare a bowl of ice water. Cook the shrimp for 1 to 2 minutes, until just pink, then lift them out with a slotted spoon and plunge them into the ice water. Leave for 5 minutes, then drain well.
2. Chop the shrimp into very small pieces. In a glass or other non-reactive bowl, combine the lime juice, lemon juice and orange juice, then add the shrimp and shallots (or red onion) and make sure the shrimp is fully covered by the juice.
3. Cover and refrigerate for 30 minutes to 1 hour, until the shrimp is pink all the way through with no grey or raw parts.
4. Add the jalapeño, tomatoes, avocado and cilantro. Season with a big pinch of kosher salt and black pepper, then mix well. Drain off some of the juice if you like.
5. Transfer to a serving bowl, garnish with the lemon zest and serve right away with tortilla chips.

Summarized from The Mediterranean Dish's video. Watch it for the details.