Shrimp Ceviche with Tomato, Jícama, and Avocado | America's Test Kitchen

Name: Shrimp Ceviche with Tomato, Jícama, and Avocado | America's Test Kitchen
Total time: 80 min
Ingredients: 5 sprigs cilantro, plus 1/4 cup coarsely chopped; 4 garlic cloves, lightly crushed and peeled; Kosher salt; 1 1/4 pounds large (26 to 30 per pound) shrimp, peeled, tails removed, and deveined; 2 tomatoes, cored; 3/4 cup lime juice (6 limes); 1 jalapeño chile, stemmed and seeded; 3 tablespoons extra-virgin olive oil; 8 ounces jícama, peeled and cut into ¼-inch dice (1 cup); 1/2 cup chopped Vidalia onion; 1 avocado, halved, pitted, and cut into 1/2-inch pieces; 1 cup corn nuts; 1 cup lightly salted popcorn

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Bright citrus is great with fresh seafood—provided that the acid doesn't overwhelm its delicate flavor. We went fishing for more balance and found it in this regional version.

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Ingredients

5 sprigs cilantro, plus 1/4 cup coarsely chopped
4 garlic cloves, lightly crushed and peeled
Kosher salt
1 1/4 pounds large (26 to 30 per pound) shrimp, peeled, tails removed, and deveined
2 tomatoes, cored
3/4 cup lime juice (6 limes)
1 jalapeño chile, stemmed and seeded
3 tablespoons extra-virgin olive oil
8 ounces jícama, peeled and cut into ¼-inch dice (1 cup)
1/2 cup chopped Vidalia onion
1 avocado, halved, pitted, and cut into 1/2-inch pieces
1 cup corn nuts
1 cup lightly salted popcorn