Shrimp Ceviche with Tomato, Jícama, and Avocado

Name: Shrimp Ceviche with Tomato, Jícama, and Avocado
Ingredients: 5 sprigs, cilantro, plus 1/4 cup coarsely chopped; 4 , garlic cloves, lightly crushed and peeled; , Kosher salt; 1 1/4 pounds large (26 to 30 per pound), shrimp, peeled, tails removed, and deveined; 2 , tomatoes, cored; 3/4 cup, lime juice (6 limes); 1 , jalapeño chile, stemmed and seeded; 3 tablespoons, extra-virgin olive oil; 8 ounces, jícama, peeled and cut into ¼-inch dice (1 cup); 1/2 cup chopped, Vidalia onion; 1 , avocado, halved, pitted, and cut into 1/2-inch pieces; 1 cup, corn nuts; 1 cup, lightly salted popcorn

Appetizers
Main Courses
Fish & Seafood
Weeknight

By Andrew Janjigian ･ Appears in Cook's Illustrated July/August 2018

Bright citrus is great with fresh seafood—provided that the acid doesn't overwhelm its delicate flavor. We went fishing for more balance and found it in this regional version.

SERVES 4 to 6 as a main dish or 6 to 8 as an appetizer

TIME 50 minutes, plus 30 minutes chilling

Shrimp Ceviche with Tomato, Jícama, and Avocado

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