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Author Notes: “Ceviche” is in quotes because I’m scared of ceviche fundamentalists, who will point out this isn’t a TRUE ceviche, which involves taking raw seafood and marinating/cooking it in citrus juice. The process doesn’t take long—just three or four hours—but sometimes, when you’re antsy and overcome with desire for ceviche (which, for me, is always), that’s too long, and there’s this quick/easy/cheater version instead. —InsatiableRachel
Serves 2 to 3
- 1/2 pound shrimp (it’s my feeling that bigger=better), peeled and deveined
- 1 lime, juiced
- 1 lemon, juiced (preferably Meyer)
- 1/2 sweet onion
- 1 scallion, sliced thinly
- 1 small avocado (or half a big one), cut into cubes
- 1 splash olive oil
- chopped cilantro, to taste
- salt and pepper, to taste
- Tabasco or other hot sauce, to taste
- Bring two cups of water to a boil, add a handful of salt (about a tablespoon) and the juice of one lime. Once it’s boiling, throw the shrimp in. DON’T WALK AWAY. You want to just barely cook the shrimp, to the point where they’re bright pink and still perky. Obviously it depends on how big your shrimp are, but my rule of thumb for medium-largish shrimp is to count to thirty. At that point, remove from the heat, and drain.
- Using a mandoline, slice the onion into thin slices. Squeeze lemon juice over the onion, add a big pinch of salt, and let the onion hang out and mellow in the lemon juice.
- Next, you’ll want to supreme your orange, which is just a fancy way of saying you want nice orange slices with no pith or membranes (if you’re like me, you wind up eating the membranes anyway). Cut the top, bottom, and sides off your orange, squeeze those sections into the onion/lemon mixture. Add the pithless, membraneless orange slices.
- Add shrimp and remaining ingredients to the onions/orange, and season to taste (hint: add Tabasco and black pepper like you mean it).