S c i hrimp

1/4 C Kosher Salt
1 lb Medium Shrimp
2 ea. Lemons, Limes,
Oranges - juiced
1 C Cucumber - peeled,
seeded and diced
1/2 C Red Onion, finely
2 Serrano Chiles seeded, finely chopped
1 C Tomatoes, diced
1 Avocado, chopped
1 Tbsp Cilantro - chopped
and six whole leaves
1/4 C Extra Virgin Olive
Place a 1-gallon stock pot over high heat and fill
with 2 quarts water. Season the water with 1/2
C salt, and bring to boil. Add shrimp (peeled and
deveined) to pot and immediately turn off heat. Let
shrimp sit until just cooked through - about three
minutes. Remove shrimp from water and place on
sheet pan to cool. When completely cooled, chop
into 1/2” pieces and place in medium stainless steel
bowl. Add lemon, lime and orange juices and stir
in the cucumber, red onion and chiles. Refrigerate
for one hour. Stir the tomato, avocado, cilantro and
olive oil into the shrimp mixture. Allow to sit at room
temperature for 30 minutes before serving.
To serve: divide the ceviche between six chilled
martini glasses, and garnish with cilantro leaves.
Makes 6 Servings | Prep. Time : 90 Minutes
ATK Conference Center | www.atk.com/acc
Ray Marston, Head Chef, ATK Conference Center