Peruvian Shrimp Ceviche with Tomato, Jícama, and Avocado
Why This Recipe Works
Because shrimp “cook” much more slowly in acid as compared with fish and scallops, we first poached our shrimp in seasoned water and then cut them into bite-size pieces. To create a flavorful yet balanced marinade for our ceviche, we made what's known as a leche de tigre by blending lime juice, jalapeño, tomato, garlic, and extra-virgin olive oil along with a small amount of shrimp. Once strained, the liquid was an intensely flavorful and silky-textured emulsion. We marinated the poached shrimp in the leche for just 30 minutes to allow the flavors to penetrate and the shrimp to firm slightly. To complete the dish, we added diced tomato, crunchy jícama, Vidalia onion, creamy avocado, and chopped cilantro. We served the ceviche with corn nuts and popcorn, which provided salty crunch.