Shrimp and Avocado Ceviche

 

16 September 2020

This is my version, in which I adapted from these two recipes:
https://www.thekitchn.com/ceviche-recipe-22902965?fbclid=IwAR0jwL203YcfdRSOrJOioQQHuiVDGcVr8saK_b9TzbL5OVgcFbuKIM_8ItE
http://www.eatingwell.com/video/6984/how-to-make-shrimp-ceviche/

Serves: 1

5-6 peeled and deveined raw shrimp (purchased from Costco, frozen and thawed)
Freshly squeezed lemon juice (about 1/2 lemon)
Freshly squeezed lime juice (1/3 lime)
Freshly squeezed orange juice (1/4 of an orange) 
4-5 grape tomatoes, seeded and quartered
1 T. red onion, sliced small
1  jalapeño, seeded and finely chopped (about 1 teaspoon)
1/4 cucumber, peeled, seeded and diced
1/4 teaspoon salt
1/2 small avocado
1 T cilantro leaves chopped, for garnish
 
1/4 cup (dry measurement) Whole wheat couscous

Cook the couscous according to directions; then chill in refrigerator until ready to serve.

Bring a pot of water, salted, to a boil over high heat. Turn off the heat and add the shrimp. Let the shrimp cook about 3 minutes until just done. Drain and rinse the shrimp in cold water; place on a plate and refrigerate for about 15 minutes to cool.
 
Chop the shrimp and place in a nonreactive bowl. Add the lemon juice, lime juice, orange juice, tomatoes, red onion, jalapeño, cucumber and salt; toss to combine. Cover and refrigerate for 1 to 2 hours.
 
Just before serving, dice the avocado and add to the ceviche mixture. Toss gently to combine.
 
To serve, place the couscous and top with the ceviche and all of the liquid. Top with the chopped cilantro.