Shrimp Ceviche
"Rick Bayless of Frontera Grill in Chicago serves Mexican seafood in 3 preparations; this one is for ceviche.:) Ceviches typically use lime juice to "cook" raw fish. In our version, we simmer the seafood to give it a crisp bite, then prepare it as you would a traditional raw-fish ceviche. Coastal Living Magazine, November 2008 edition. Text and recipes by Kathryn Jessup.Chill from 1 to 6 hours, so that the flavors can marry and be cooked...."
INGREDIENTS
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1 1/2 lbs shrimp
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6 limes
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1 small shallot, minced
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4 small ripe tomatoes, diced
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4 serrano chilies, en escabeche chopped (canned)
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1 jalapeno chile, seeded & minced
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1/3 cup olive oil
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1/2 teaspoon dried oregano
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3/4 teaspoon kosher salt
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1/4 teaspoon fresh ground black pepper
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1/2 cup fresh cilantro leaves
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2 avocados, diced
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