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Grilled Shrimp Ceviche

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


Procedures:

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.

Recipe developed for Sur La Table’s Cooking Classes

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