Shrimp Ceviche

Inspired by the beautiful Joy in Hawaii, my sous-chef and I put our heads together after my last trip to Oahu, to replicate a refreshing ceviche I had tasted in paradise.

If you can get fresh shrimp locally and "cook" straight away in citrus juice, great, but for most of us, our shrimp comes either frozen, or fresh thawed! Just to be safe that there are no lingering bacteria, the best trick is to poach the shrimp quickly in hot water and then marinate in the citrus juice

Ingredients

• 1lb peeled and deveined raw shrimp

• 3oz freshly squeezed orange juice

• 3oz freshly squeezed lime juice

• 2 medium tomatoes, seeded and chopped

• 1 small cucumber, peeled and deseeded

• 1/2 small red onion, finely chopped

• 1 medium jalapeño, seeded and finely chopped

• 1/2 cup chopped fresh cilantro leaves +leaves for garnish

• 1/2 teaspoon kosher salt

• 1 medium avocado

• Tortilla chips, for serving (optional)

Method

• Steam the shrimp 2-3 minutes until just cooked through or until the shrimp turn opaque.

• Drain the shrimp and soak in an ice bath just long enough to stop the cooking process. Lay shrimp out on paper towels and pat dry.

• Cut shrimp into 1/2" pieces, toss with remaining ingredients, and let sit for 30 minutes or so.

• Serve with tortilla chips or just solo in a small bowl, topped with cilantro garnish