Shrimp Ceviche with Tomato, Jícama, and Avocado
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.
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...