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Shrimp ceviche

Tantalizingly fresh and simple - The perfect starter for the perfect host.
 
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Recipe from: 3 june 2010
Preparation time: 10 mins
Cooking time: 4 hours
 
 

Ingredients

 
  • 1.5
    kg
    fresh shrimp, peeled and deveined
  • 2
    large tomatoes, diced
  • 1
    red onion, diced
  • 1
    bunch
    fresh coriander, chopped
  • 1
    serrano chilli – finely chopped
  • 8
    limes, juice only
  • 2
    limes, grated zest only
  • 8
    lemons, juice only
  • 2
    lemons, grated zest only
  • 2
    sour oranges, juice only
  • 2
    large ripe avocados, diced
  • 2
    large cucumbers, peeled, seeds removed, and diced
Servings: Change Serving
 
 

Method

 
Submerge the shrimp in boiling water for 3 minutes, put immediately into ice water and then peel and drain it.

Cut the shrimp into slices or chunks and pour all the citrus juices over it and marinate in a cool place for 2 hours.
 
Add the red onions, the zest, the chillies, the tomatoes and the fresh coriander and marinate for another 2 hours.

Add the cucumbers and stir through well and then add the avocados before serving.
 

Read more on: fish/seafood
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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