Shrimp Ceviche with Tequila and Lime
- 1 tablespoon kosher salt
- 1 quart water
- 1 pound large shrimp (31/35 count), peeled and deveined
- 1 small red onion, peeled and finely diced
- 1/2 medium red bell pepper, stem, ribs, and seeds removed, finely diced
- 1/2 cup freshly squeezed lime juice (juice of 8 to 9 medium limes)
- 1/4 cup premium silver tequila* (2 ounces)
- 1 small fresh serrano or jalapeño chile, stem and seeds removed, finely chopped
- 1/2 cup coarsely chopped fresh cilantro
- 1 small avocado, peeled and finely diced
- Salt and freshly ground black pepper, to taste
- Lime wedges, for garnish
- Tortilla chips, for garnish
Combine kosher salt and water in a medium saucepan over high heat; bring to a boil, then remove from heat. Immediately pour in shrimp, stirring occasionally, until shrimp are just cooked through, about 1 minute. (Note: The acid in the ceviche marinade continues to firm and “cook” the shrimp further; overcooking at this stage will produce rubbery shrimp.) Drain in a colander, then transfer to a large, non-reactive mixing bowl.
Mix together onion, bell pepper, lime juice, tequila, and chile. Pour over shrimp and toss to combine; cover and refrigerate for 1 hour. (Note: Do not marinate longer than one hour, or the shrimp will become tough.) Gently fold in cilantro and diced avocado; season to taste with salt and pepper, then cover and let sit at room temperature for about 20 minutes.
When ready to serve, divide ceviche among 4 chilled martini glasses or serving dishes; garnish with lime wedges and tortilla chips.
Note: Premium silver (blanco or white) tequila is not barrel aged; it is bottled directly from the still. The designation “premium” generally indicates that the tequila is made from 100% blue agave plant. Many Mexicans favor this powerful, clear tequila, considering it to be the purest of all tequilas.Serves 4 as an appetizer