Shrimp Seviche

Yield: Makes 4 to 6 appetizer servings

Ingredients

• 1 1/2  pounds  shrimp
• 6  limes
• 1  small shallot, minced
• 4  small ripe tomatoes, diced
• 4  canned serrano chiles en escabèche, chopped
• 1  jalapeño chile, seeded and minced
• 1/3  cup  olive oil
• 1/2  teaspoon  dried oregano
• 3/4  teaspoon  kosher salt
• 1/4  teaspoon  freshly ground black pepper
• 1/2  cup  fresh cilantro leaves
• 2  avocados, diced

Preparation

Cook shrimp in boiling, salted water 3 minutes or just until cooked. Cool, peel, and roughly chop shrimp.

Squeeze limes into a medium bowl. Add shrimp, shallot, and next 7 ingredients, stirring until well blended. Chill at least 1 hour and up to 6.

Stir cilantro and diced avocados into chilled shrimp mixture. Serve with a slotted spoon.