Nothing is more refreshing on a hot summers day than ceviche. There is something about the textures and flavors of the dish that keeps you wanting more. The usual seafood and vegetable mix is great but adding grapefruit and avocado to the mix is even better. While the grapefruit brings a lovely bitter note to balance the tartness of the marinade, the avocado brings a rich, creaminess to the party that fills you up without weighing you down.
- 1 ½ lbs. small prawns, peeled and deveined
- 1 grapefruit, peeled and supremed
- 1 ripe avocado, diced
- 1 serrano, finely chopped (remove seeds for less heat)
- 1 jalapeno, finely chopped (remove seeds for less heat)
- ¾ cup seeded and diced cucumber
- ½ cup fresh lemon or lime juice
- ½ cup chopped onion
- ¼ cup extra virgin olive oil
- 1 tablespoon chopped fresh cilantro
- 1 tablespoon chopped fresh mint
- Kosher salt
- Black pepper
- Tortilla chips, for serving
- Bring a pot of water to a boil.
- Meanwhile, rinse the shrimp and check to ensure all are peeled and deveined.
- Salt the water when boiling.
- Drop shrimp into the boiling water and cook for about a minute or until they just begin to turn pink.
- Quickly remove from the boiling water and transfer to an ice bath or run under cold water to stop the cooking process.
- Pat dry.
- Transfer shrimp to a nonreactive bowl with:
- the lemon or lime juice
- a pinch of salt and black pepper
- Cover with plastic and refrigerate for 1 hour.
- Remove from the refrigerator, uncover, and add the diced avocado, cucumber, and olive oil.
- Toss, cover again and refrigerate for an additional 30 minutes.
- Finish with cilantro and mint. Adjust seasonings if needed.
- Serve with tortilla chips.