Mexican Shrimp Ceviche

Ceviche is an easy and healthy preparation to enjoy fresh seafood. This is a mock ceviche as the raw seafood is poached in St. Ours Clam Broth before marinating in citrus juices

Serves 4-6 | 10 minutes prep time | 3 hours chill time

You can poach shrimp or fish in St. Our Clam Broth to make ceviche

Ingredients

• 1 lb raw shrimp, peeled and deveined (fresh scallops or any firm white-fleshed fish will also work well)

• 1 envelope St. Ours Clam Broth

• 1 cup water

• ¼ tsp dried oregano

• 6 Tbsp fresh squeezed lime juice (about 3 limes)

• 2 Tbsp fresh squeezed lemon juice (about 1 lemon)

• 2 Tbsp fresh squeezed orange juice (about ½ orange)

• ½ cup red onion, diced

• 1 jalepeno, finely diced

• 1 cup tomato, chopped

• ¼ cup cilantro, diced

• 1 avocado, diced

• Tortilla chips for serving

Directions

1. Bring 1 cup water to a boil. Add 1 envelope St. Ours Clam Broth and oregano. Stir to dissolve Clam Broth and then add shrimp. Poach shrimp for 2 minutes in the broth, then remove with a slotted spoon and shock in ice water to stop shrimp from continuing to cook

2. Cool and reserve broth. Dice shrimp and add to citrus juices. Add cooled clam broth. Chill for 2 hours

3. Add red onion, jalapeño, tomato, and cilantro. Chill 1 hour more

4. To serve, stir in diced avocado. Serve with tortilla chips