Shrimp "Ceviche"

1. 1

   Bring two cups of water to a boil, add a handful of salt (about a tablespoon) and the juice of one lime. Once it's boiling, throw the shrimp in. DON'T WALK AWAY. You want to just barely cook the shrimp, to the point where they're bright pink and still perky. Obviously it depends on how big your shrimp are, but my rule of thumb for medium-largish shrimp is to count to thirty. At that point, remove from the heat, and drain.

2. 2

   Using a mandoline, slice the onion into thin slices. Squeeze lemon juice over the onion, add a big pinch of salt, and let the onion hang out and mellow in the lemon juice.

3. 3

   Next, you'll want to supreme your orange, which is just a fancy way of saying you want nice orange slices with no pith or membranes (if you're like me, you wind up eating the membranes anyway). Cut the top, bottom, and sides off your orange, squeeze those sections into the onion/lemon mixture. Add the pithless, membraneless orange slices.

4. 4

   Add shrimp and remaining ingredients to the onions/orange, and season to taste (hint: add Tabasco and black pepper like you mean it).

* Per serving · 4 servings · Values may vary.

No additional tips available.