Shrimp Ceviche with Tomato, Jícama, and Avocado

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Appears in Cook's Illustrated July/August 2018

SERVES4 to 6 as a main dish or 6 to 8 as an appetizer

TIME50 minutes, plus 30 minutes chilling

Shrimp Ceviche with Tomato, Jícama, and Avocado

WHY THIS RECIPE WORKS

Because shrimp “cook” much more slowly in acid as compared with fish and scallops, we first poached our shrimp in seasoned water and then cut them into bite-size pieces. To create a flavorful yet balanced marinade for our ceviche, we made w...

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