Frontera Grill Shrimp Ceviche Recipe

Frontera Grill Shrimp Ceviche is a refreshing and zesty dish featuring fresh shrimp marinated in lime juice, mixed with tomatoes, shallots, cilantro and avocado. Make our Frontera Grill Shrimp Ceviche Recipe at home. With our Secret Restaurant Recipe your Shrimp Ceviche will taste just like Frontera Grill.

Prep Time45

Active Time10

Chilling Time1

Total Time1 55

Course: Appetizer, Dinner, Lunch, Party Recipe

Cuisine: American, Caribbean, Mexican

Keyword: Chicago Food, Jalapeños, Local and Regional Favorite Recipes, Master Recipe, Shrimp, Tomatoes

Ingredients

1 1/2 pounds large Shrimp
6 Limes
1 small Shallot minced
4 small ripe Tomatoes seeded and diced
4 En Escabeche Serrano Chilies (look for cans in specialty markets and larger supermarkets or make your own), chopped look for cans in specialty markets and larger supermarkets or make your own, 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 fresh ground Black Pepper
2 Avocados diced
1/2 cup fresh Cilantro Leaves chopped

Instructions

Cook shrimp in boiling, salted water 3 minutes or just until cooked.
Remove from water to a plate and set aside to cool.
Once cooled, peel, devein and roughly chop shrimp.
Squeeze the limes into a medium bowl.
Add shrimp, shallot, tomatoes, Serrano chilies, jalapeño, olive oil, oregano, salt and pepper. Mix until well blended.
Place bowl, tightly covered, in the refrigerator, for at least 1 hour and up to 6 hours, to chill.
When ready to serve, prepare avocados - Starting at the top, with a very sharp knife, cut down into each avocado until you hit the pit. Cut completely around the avocado, top to bottom, touching the pit the entire time.
Pull the two halves of the avocado apart and remove the pit with a spoon.
Use the spoon to scoop the avocado out of the skin.
Roughly dice.
Stir avocados and cilantro into the chilled shrimp mixture.
Dish out to serving dishes with a slotted spoon.
Serve with chips.