Recipe: Poached Shrimp "Ceviche"

INGREDIENTS

• 1 teaspoon whole black peppercorns
• 3 whole cloves garlic
• 1 bay leaf
• 1 pound peeled and deveined raw medium shrimp, thawed if frozen
• 2 lemons, juiced
• 2 limes, juiced
• 2 medium tomatoes, chopped
• ½ small red onion, finely chopped
• 1 medium jalapeño, finely diced
• ½ cup chopped fresh cilantro leaves and tender stems
• ½ teaspoon kosher salt
• 1 medium avocado
• Tostadas or tortilla chips, for serving (optional)

INSTRUCTIONS 

1. Bring a large pot of well salted water to a boil over high heat and add peppercorns, garlic cloves and the bay leaf and boil for a few minutes. Turn off the heat, add 1 pound peeled and deveined raw medium shrimp, and poach until the shrimp are opaque and just cooked through, 2 to 3 minutes. Drain the shrimp, and discard the rest of poaching ingredients and set aside until cool enough to handle, about 10 minutes.
2. Chop the shrimp into ½-inch pieces and place in a large bowl. Add lemon juice, ¼ cup freshly squeezed lime juice, 2 chopped tomatoes, finely chopped red onion, 1 finely chopped medium jalapeño, ½ cup chopped cilantro, and ½ teaspoon kosher salt, and toss to combine. Cover and refrigerate for at least 1 hour or up to 4 hours.
3.  Just before serving, dice 1 medium avocado, add to the ceviche, and gently toss to combine. Serve with tortilla chips.