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Fish and Shellfish, Mains

Shrimp ceviche with radishes

Shrimp ceviche with radishes
Luis Sinco / Los Angeles Times

Round and red and crisp, they're casually tossed on the plate at your favorite taco stand or jumbled in a jar at the salad bar, full of color and crunch but ultimately signifying nothing. But hold on -- there's more ... Read more

Total time: 15 minutes plus refrigeration | Serves 8 to 10
  • 1 pound large raw shrimp, peeled and deveined
  • 1/3 cup chopped green onions
  • 1 teaspoon salt
  • 3/4 cup freshly squeezed lime juice (about 5 to 7 limes)
  • 2 bunches radishes, tops removed, roots trimmed
  • 2 ears corn
  • 1 avocado, ripe but still firm
  • 12 mint leaves

Step 1Cut the shrimp into 1-inch pieces and combine it in a bowl with the onions, salt and lime juice. Cover tightly and refrigerate until the shrimp is firm and white, about 3 hours.

Step 2Cut the radishes into half-inch wedges and add to the ceviche. Cut the corn kernels from the cob and add to the ceviche. Peel and pit the avocado, dice the flesh and add it to the ceviche. Tear the mint leaves into quarters and gently stir everything together.

Step 3Serve in juice or martini glasses or in a bowl with tortilla chips.


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