Shrimp and Pork Cracklin Ceviche

Ingredients (6)

1 pound(s) medium-small shrimp, peeled and deveined

2 tablespoon(s) salt

3/4 cup(s) lime juice (juice from 4-6 limes)

3/4 cup(s) lemon juice (juice from 2-3 lemons)

1 cup(s) finely chopped red onion

1 serrano chile, ribs and seeds removed, minced

1 cup(s) chopped cilantro

1 cucumber, peeled diced into 1/2-inch pieces

1 avocado, peeled, seed removed, cut into 1/2-inch chunks

Pork Cracklins


Pork Cracklins
Fry Pork Cracklins in a frying pan at 375 – 400º F for 90 seconds.

Shrimp Ceviche
1. In a large pot, bring to a boil 4 quarts of water, salted with 2 Tbsp salt. Add the shrimp and cook for 1 minute to 2 minutes max, depending on size of shrimp. (Over-cooking the shrimp will turn it rubbery.) Remove shrimp with a slotted spoon and place into a bowl of ice water to stop the cooking.
2. Drain the shrimp. Cut each piece of shrimp in half, or into inch-long pieces. Place shrimp in a glass or ceramic bowl. Mix in the lime and lemon juice. Cover and refrigerate for a half hour.
3. Mix in the chopped red onion and serrano chile. Refrigerate an additional half hour.
4. Right before serving, add the cilantro, cucumber, avocado and the pork cracklins.

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