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Frontera Grill Shrimp Ceviche



SHRIMP CEVICHE
Frontera Grill Restaurant Recipe

1 1⁄2 pounds shrimp
6 limes
1 small shallot, minced
4 small ripe tomatoes, diced
4 serrano chilies, en escabeche chopped (canned)
1 jalapeno chile, seeded & minced
1⁄3 cup olive oil
1⁄2 teaspoon dried oregano
3⁄4 teaspoon kosher salt
1⁄4 teaspoon fresh ground black pepper
1⁄2 cup fresh cilantro leaves
2 avocados, diced

Cook the shrimp in boiling, salted water 3 minutes or just until cooked. Cool, peel, devein, and roughly chop the shrimp. Squeeze the limes into a medium bowl. Add the shrimp, shallot, and next 7 ingredients, stirring until well blended. Chill at least 1 hour and up to 6. Stir the cilantro and diced avocados into the chilled shrimp mixture. Serve with a slotted spoon. Serves 4-6.

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