shrimp ceviche

hey y'all, I'm Stephanie from everyday stephanie

{why does that feel so redundant? ha!} 

when I married my husband he wasn't picky by any means but he didn't eat a lot of "weird food" 

I've turned him to the dark side mwhahaha and now one of his favorite dishes?

shrimp ceviche

I'm pretty sure he asks for it nearly weekly. it's one of my faves too so I'm more than happy to oblige.

1 pound raw shrimp {peeled and deveined}
two lemons**
two limes**
two oranges**
1 cup diced seeded peeled cucumber
1/2 cup finely chopped red onion
2 serranos finely chopped {and seeded if you're a sissy ;)}
1 cup diced seeded tomato
1 avocado, chopped
1 tablespoon roughly chopped cilantro leaves, plus more leaves for garnish
2 tbls extra-virgin olive oil
1/4 teaspoon kosher salt

** or any variation of this, I always just use whatever citrus I have on hand so sometimes it's 6 limes or 4 lemons and 2 limes. it's whatevs.

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 and chop the shrimp into 1/2-inch pieces and place in a medium nonreactive bowl (do NOT use stainless steel or the like, something with the citrus is no bueno. I stick to melamine for this recipe). Add your citrus juice. Stir in cucumber, onion and chiles. Refrigerate for 1 hour.
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.

yum and yum. for reals.

super easy, full of flavor and low in calories. win.