- 2 lb Wild Caught Gulf Shrimp, peeled & deveined (size 41/50)
- Kosher salt
- 8 limes, juiced
- 8 lemons, juiced
- 2 oranges, juiced, preferably sour oranges
- 2 large tomatoes, cut into ½ inch dice
- 1 red onion, cut into ½ inch dice
- 1 bunch cilantro, stemmed and roughly chopped
- 1 serrano chile pepper, roughly chopped
- 2 large avocados, peeled, seeded, and cut into ½ inch dice
- 1 large cucumber, peeled and cut into ½ inch dice
- Tortilla chips, for garnish
Time: 30 minutes | Serves: 5
In a large pot of boiling salted water, add the Wild Caught Gulf Shrimp and simmer until just cooked through, about 5 minutes. Using a slotted spoon, transfer the Wild Caught Gulf Shrimp to a bowl of ice water to chill.
Drain the Wild Caught Gulf Shrimp, cut into 1-inch pieces, and transfer to a bowl. Add the lime, lemon, and orange juice, stir to combine, and refrigerate for at least 4 hours and up to 6.
Stir the tomato, onion, cilantro, and chile into the Wild Caught Gulf Shrimp mixture and let sit at room temperature for about 20 minutes.
When ready to serve, gently stir in the avocado and cucumber. Divide the ceviche among 8 chilled martini glasses and tuck 2 to 3 tortilla chips around the sides of each.
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