R.O.D.-Shrimp Ceviche

I made this Friday night and it is very good, fresh and light.  The next time I make it, I will add another lime as it is not as "zingy" as I would like.  I also used pablano peppers as I don't like things TOO spicy.  Maybe I would try jalapenos next time.

This can be served with tortilla chips, pita chips or my favorite.....eaten with a spoon!  I got this from "Eating Well" magazine.

Traditional ceviche consists of raw seafood tossed with an acidic marinade (think: citrus juice or vinegar) that “cooks" the fish. We cook the shrimp before marinating it. This recipe originally appeared on Emeril Green, Emeril Lagasse’s cooking show on Planet Green. Lagasse has his own brand of frozen wild American shrimp, which meet strict U.S. environmental standards. The shrimp taste sweet and “they just smell like the sea," according to Emeril. Serve this with tostones (fried plantain chips) or tortilla chips. (Recipe courtesy of Emeril Lagasse, Martha Stewart Living Omnimedia, Inc.)

8 servings, about 1/2 cup each | Active Time: 50 minutes | Total Time: 2 hours 20 minutes

Ingredients

Poaching Liquid

• 2 quarts water
• 1/4 cup kosher salt

Ceviche

• 1 pound raw shrimp (21-25 per pound), peeled and deveined
• Juice of 2 lemons
• Juice of 2 limes (I would increase this next time to 3)
• Juice of 2 oranges
• 1 cup diced seeded peeled cucumber (1/4-inch dice)
• 1/2 cup finely chopped red onion
• 2 serrano chiles, seeded and finely chopped (I used pablano--not spicy at all.....)
• 1 cup diced seeded tomato
• 1 avocado, chopped into 1/2-inch pieces
• 1 tablespoon roughly chopped cilantro leaves, plus more leaves for garnish
• 1/4 cup extra-virgin olive oil
• 1/4 teaspoon kosher salt

Preparation

1. Combine water and 1/4 cup salt in a large saucepan; bring to a boil over high heat. Add shrimp and immediately turn off the heat. Let the shrimp sit until just cooked through, about 3 minutes. Transfer to a cutting board until cool enough to handle, about 10 minutes.
2. Chop the shrimp into 1/2-inch pieces and place in a medium nonreactive bowl (see Tip). Add lemon, lime and orange juice. Stir in cucumber, onion and chiles. Refrigerate for 1 hour.
3. Stir tomato, avocado, chopped cilantro, oil and 1/4 teaspoon salt into the shrimp mixture. Let stand at room temperature for 30 minutes before serving. Garnish with cilantro leaves, if desired.

Nutrition

Per serving : 189 Calories; 12 g Fat; 2 g Sat; 8 g Mono; 86 mg Cholesterol; 9 g Carbohydrates; 13 g Protein; 2 g Fiber; 229 mg Sodium; 394 mg Potassium

1/2 Carbohydrate Serving

Exchanges: 1/2 fruit, 1 1/2 lean meat, 2 fat

Tips & Notes

• Make Ahead Tip: Prepare through Step 2 and refrigerate for up to 4 hours.

• Kitchen Tip: A nonreactive bowl or pan—stainless-steel, enamel-coated or glass—is necessary when cooking with acidic foods, such as lemon, to prevent the food from reacting with the pan. Reactive pans, such as aluminum and cast-iron, can impart an off color and/or off flavor.