This is just a basic ceviche recipe. You can use shimp only, or add fish such as tilapia. This recipe originally came from Emeril Lagasse, but I have made some adjustments.

INGREDIENTS

2 quarts water
1/4 cup kosher salt

1 pound raw shrimp (21-25 per pound), peeled and deveined
Juice of 2 lemons
Juice of 3 limes
Juice of 1 orange
1 cup diced seeded peeled cucumber (1/4-inch dice)
1/2 cup finely chopped red onion
2 serrano chiles, seeded and finely chopped

1 cup diced seeded tomato
1 avocado, chopped into 1/2-inch pieces
1 tablespoon roughly chopped cilantro leaves, plus more leaves for garnish
1/4 cup extra-virgin olive oil
1/4 teaspoon kosher salt

PREPARATION

Combine water and 1/4 cup salt in a large saucepan; bring to a boil over high heat. Add shrimp and immediately turn off the heat. Let the shrimp sit until just cooked through, about 3 minutes. Transfer to a cutting board until cool enough to handle, about 10 minutes.

Chop the shrimp into 1/2-inch pieces and place in a medium nonreactive bowl (see Tip). Add lemon, lime and orange juice. Stir in cucumber, onion and chiles. Refrigerate for 1 hour.

Stir tomato, avocado, chopped cilantro, oil and 1/4 teaspoon salt into the shrimp mixture. Let stand at room temperature for 30 minutes before serving. Garnish with cilantro leaves, if desired.

Makes: 8 servings, about 1/2 cup each

TIPS & NOTES

Make Ahead Tip: Prepare through Step 2 and refrigerate for up to 4 hours.

Kitchen Tip: A nonreactive bowl or pan—stainless-steel, enamel-coated or glass—is necessary when cooking with acidic foods, such as lemon, to prevent the food from reacting with the pan. Reactive pans, such as aluminum and cast-iron, can impart an off color and/or off flavor.