Serves
Makes 4 servings
Ingredients
- 1 pound medium shrimp, peeled and deveined
- 1 tablespoon vegetable oil
- ½ teaspoon toasted and ground cumin
- Sea salt and freshly ground black pepper
- 1 large orange
- ¼ cup fresh lime juice, plus wedges for garnish
- ⅓ cup finely minced white onion
- ¼ cup finely minced red bell pepper
- 1 medium jalapeno, seeded and minced (optional)
- ½ cup cilantro leaves, chopped, plus more for garnish
- ½ cup peeled and small diced jicama
- ½ teaspoon good quality chile powder, mild or hot
- Tortilla chips or saltine crackers, for serving
- 1 ripe avocado, pitted and sliced for garnish
Procedure
The grilled shrimp in this recipe adds texture and smokiness to contrast with the marinated vegetables. Consistent and uniform knife cuts will produce a very attractive final product.
Preheat grill or grill pan to medium-high heat. Brush shrimp with oil and season with cumin, salt and pepper. Grill shrimp about 2 minutes per side, or until bright pink and opaque. Transfer to a rimmed baking sheet, cool completely and cut into ½-inch pieces.
Use a paring knife, cut away the peel and pith from the orange. Quarter the orange and slice each quarter into ¼-inch thick fan-like pieces. Transfer to a medium bowl and combine with shrimp, lime juice, onion, pepper, jalapeno, cilantro and jicama. Taste and adjust seasoning with additional salt and chile powder. Cover and refrigerate up to 2 hours, if not serving immediately.
To serve: Spoon the ceviche into a small chilled serving bowl or chilled shot glasses, garnish with sliced avocado, cilantro and lime wedges. Serve with tortilla chips or saltines.
