Grilled Shrimp Ceviche
By Recipe developed for Sur La Table’s Cooking Classes
Grilled Shrimp Ceviche
By Recipe developed for Sur La Table’s Cooking Classes
Yield/Serves:
Makes 4 servings
- 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
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.
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.