Shrimp Ceviche with Tomato, Jícama, and Avocado

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Appears in Cook's Illustrated July/August 2018

Bright citrus is great with fresh seafood—provided that the acid doesn't overwhelm its delicate flavor. We went fishing for more balance and found it in this regional version.

SERVES 4 to 6 as a main dish or 6 to 8 as an appetizer

TIME 50 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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