Lime juice is one of the ingredients I expect to find in ceviche, but Tanya Schroeder doesn't rely on citrus to prepare the shrimp in this version. Her shrimp reaches boiling water first.
She cooks peeled, deveined shrimp in salted water for two to three minutes, cools it under running water, then chills it for 30 minutes. Lime, lemon, and orange juice don't enter the recipe until the cooked shrimp has been chopped and mixed with avocado, tomato, and red onion.
She Boils the Shrimp for 2 to 3 Minutes
Bring a small stockpot of salted water to a boil before adding the shrimp.
Cook it for just two to three minutes. Once the shrimp comes out, rinse it under cold water and drain it.
The citrus isn't involved in this stage.
The Cooked Shrimp Gets 30 Minutes in the Fridge
Don't start chopping the shrimp as soon as it leaves the pot.
Schroeder chills it for 30 minutes first. Once cold, cut the shrimp into small chunks that will fit inside the mini phyllo shells used for serving.
Avocado, diced Roma tomato, and red onion go in next.
Three Citrus Juices Go Over the Cooked Shrimp
This ceviche doesn't stop with lime.
Squeeze one lime, one lemon, and one orange over the shrimp mixture, then stir everything together.
Schroeder added orange because its sweetness works against the bite of the red onion. The citrus flavors the shrimp mixture, but by this point the shrimp has already been cooked in boiling water and chilled.
Return the finished ceviche to the refrigerator until serving.
The Phyllo Shells Get Baked on Their Own
Mini phyllo shells turn the ceviche into individual bites.
Bake the shells according to the package directions, then let them cool all the way before adding the cold shrimp mixture.
The shells and ceviche can both be prepared ahead, but they shouldn't be combined yet.
She Waits Until Serving to Fill the Shells
Ceviche brings plenty of liquid from the citrus and fresh ingredients. Filling the phyllo cups ahead of time gives that moisture a chance to soften the pastry.
Schroeder keeps the two parts separate until just before serving, then divides the chilled shrimp mixture among the baked shells. Fresh cilantro can go on top.
Calling these ceviche bites doesn't mean raw shrimp sits in citrus until it's ready to eat. In this version, the shrimp gets its cooking time in boiling water first. The lime, lemon, and orange come later for the flavor.
Would you cook shrimp before making ceviche, or use a citrus-based method?
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