Updated : Jun 02, 2019 in Receipe

When It’s Too Hot To Cook, Make Shrimp Ceviche

When it’s hot as hell out, there’s literally nothing better to eat. Poaching the shrimp is the only cooking required, which takes 3 minutes tops. Traditionally, ceviche involves raw fish cured in citrus; our version is a little more approachable for everyone. 

Want something a little heartier? Don’t worry, we have dozens of easy shrimp ideas. 

INGREDIENTS

  • Kosher salt
  • 1 lb. shrimp, peeled and deveined
  • Juice of 7 limes
  • Juice of 1 orange
  • 1/2 c. red onion, diced
  • 2 jalapeños, minced
  • 1 c. cucumber, seeded and diced
  • 1 c. chopped cherry tomatoes
  • 2 tbsp. freshly chopped cilantro
  • 1/4 c. mayonnaise
  • 2 tbsp. hot sauce
  • 8 corn tostadas
  • 1 avocado, sliced

DIRECTIONSPOACHING INSTRUCTIONS

  • Bring a large pot of salted water to a boil. Turn off heat, add shrimp, and poach until shrimp are pink and cooked through, about 3 minutes.
  • Drain, let cool, then chop shrimp into bite-size pieces. In a large bowl, combine shrimp with lime juice, orange juice, onion, and jalapeños. Season with salt, then let marinate in the refrigerator, 1 hour.
  • Stir in cucumber, tomatoes, and cilantro, and season with salt and pepper. 
  • Make spicy mayo: In a small bowl, mix together mayo and hot sauce. Spread onto tostadas, then add ceviche.
  • Top each tostada with sliced avocado and serve immediately.

COOKING IN CITRUS INSTRUCTIONS

  • Remove tails from shrimp and cut into bite-sized pieces. In a large bowl, combine shrimp with lime juice, orange juice, onion, and jalapeños. Season with salt, then let marinate in the refrigerator until shrimp is opaque and firm, 4 hours.
  • Stir in cucumber, tomatoes, and cilantro, and season with salt and pepper. 
  • Make spicy mayo: In a small bowl, mix together mayo and hot sauce. Spread onto tostadas, then add ceviche.
  • Top each tostada with sliced avocado and serve immediately.

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