Shrimp Ceviche with Tomato, Jícama, and Avocado
Appears in Cook's Illustrated July/August 2018
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...