I've always loved the freshness of a good shrimp ceviche, and this one doesn't disappoint. The pumpkin replaces the jicama, and it’s just barely cooked to offer a crunchy delight of fall flavor. It will taste best if you allow it to marinate overnight. —Robert Rossi, Independence, Louisiana
Pumpkin and Shrimp Ceviche
Ingredients
- 1 plum tomato, chopped
- 1/2 cup fresh cilantro leaves, chopped
- 1/3 cup orange juice
- 1/4 cup finely chopped onion
- 1/4 cup lime juice
- 1 jalapeno pepper, seeded and finely chopped
- 1/2 teaspoon salt
- 2 medium ripe avocados, peeled and cubed
- 10 uncooked shrimp (26-30 per pound), peeled and deveined
- 1 cup cubed fresh white or orange pumpkin (1/4-inch cubes)
- Saltines
- Optional: Lime wedges and jalapeno slices
Directions
- Place the first 7 ingredients in a large bowl; toss to combine. Gently stir in avocado; set aside.
- In a small saucepan, bring 4 cups water to a boil. Add shrimp; cook, uncovered, just until shrimp turn pink, 2-3 minutes, adding pumpkin during the last 45 seconds of cooking. Drain; rinse with cold water and drain well. Coarsely chop shrimp; stir shrimp and pumpkin into avocado mixture. Refrigerate, covered, until well chilled, at least 2 hours. Serve with saltines and, if desired, lime wedges and jalapeno slices.
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