July 08, 2017
Dinner, Lunch, Main Dish,
Salads, Fish/Seafood Salad, Shellfish, Shrimp, Fruit, Avocado, Lemon, Central/South American, Quick Meals, Entertaining, Ladies Luncheon, Mother's Day, Summer, Refrigerator, Stove Top, Gluten-Free, Low Carbohydrate, No Eggs, Non-Dairy, Make it from scratch, Spicy more
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"On the coast, ceviche carts line the beaches selling ice-cold seafood cooked in lime juice and spices. But in areas where the sea is further off and fresh seafood is more rare, a lightly poached shrimp cocktail is the ceviche of choice. Source: Ebony"
Fill a large stockpot with water, salt it heavily (it should taste like sea water), and bring to a simmer over medium heat.
Add shrimp, and poach until shrimp are pink and firm, about 5-7 minutes. Keep an eye out so that it won't overcook and become dry and rubbery. Once it turns pink, it's done.
Drain and cool.
Peel and devein shrimp; set aside.
Combine ketchup, orange juice, horseradish, lemon juice, Tabasco, and orange zest in a large bowl and stir until combined.
Halve avocados lengthwise and remove pits. Peel each half, place it cut side down on a cutting board, and cut into medium dice.
Fold diced avocado, onion, and poached shrimp into sauce.
Adjust seasoning as desired, cover, and chill in the refrigerator until ready to serve.
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