Shrimp Ceviche

Shrimp Ceviche:

Ingredients:

1. 2 quarts water

2. 1/4 cup sea salt or Pink Himalayan Salt

3. 1 pound raw shrimp (21-25 per pound), peeled and deveined

4. Juice of 2 lemons

5. Juice of 2 limes

6. 1 cup diced seeded peeled cucumber (1/4-inch dice)

7. 1/2 cup finely chopped red onion

8. 2 serrano chiles, seeded and finely chopped

9. 1 cup diced seeded tomato

10. 1 tablespoon roughly chopped cilantro leaves, plus more leaves for garnish
    

Directions:

1. Combine water and 1/4 cup salt in a large saucepan; bring to a boil over high heat. Add shrimp and immediately turn off the heat. Let the shrimp sit until just cooked through, about 3 minutes. Transfer to a cutting board until cool enough to handle, about 10 minutes.

2. Chop the shrimp into 1/2-inch pieces and place in a medium nonreactive bowl. Add lemon and lime juice. Stir in cucumber, onion and chiles. Refrigerate for 1 hour.

3. Stir tomato, chopped cilantro, and pinch of salt into shrimp mixture. Let stand at room temperature for 30 minutes before serving. Garnish with cilantro leaves. Enjoy!

#Dinner #Fish