Shrimp Ceviche
Equipment
- 1 Cast Iron Pan or Skillet
- 1 Mixing Bowl
Ingredients
Meat
- 1 lb Shrimp fresh or frozen, tail and head off
Vegetables
- 1 Diced Jalapeno fresh, stem off
- 1 Avacado fresh, scooped and diced
- 1 Lime halved and juiced
- 10 Cherry Tomatoes quartered
- ½ Cucumber diced
- ½ Red Onion diced
Seasonings
- 2 tbsp Old Bay Seasoning
- 1 tbsp Olive Oil extra virgin
- ½ tsp Salt kosher
- ¼ tsp Pepper black
Instructions
- Start by dicing all the vegetables into half inch cubes
- Add all of the diced vegetables to a mixing bowl
- Slice a lime in half and set aside
- Thaw shrimp if frozen by running under cold water for 10 minutes
- Drizzle the olive oil over the shrimp
- Season with Old Bay and salt and pepper
- Heat a skillet or non-stick pan over high heat for 5 minutes
- Add the shrimp to pan and cook for 2 minutes (until edges are brown)
- Flip shrimp over and allow to cook for another minute
- Remove shrimp from heat and allow them to cool for 5 minutes
- Add shrimp to the bowl of vegetables.
- Squeeze the lime juice over the bowl
- Toss to combine
- Place covered in a fridge for at least an hour and up to 3 days