Ingredients

• 2 pounds small (41 to 50 per pound) shrimp, peeled and deveined, see Cook's Notes
• 3 lemons, juiced
• 3 limes, juiced
• 2 oranges, juiced
• 1 large tomato, seeded, and cut into medium dice (about 1 1/4 cups)
• 1/3 cup freshly chopped cilantro leaves
• 1/3 cup olive oil
• 1/4 cup finely diced Spanish onion
• 1 teaspoon finely chopped chile pepper, see Cook's Notes
• 1 lime, juiced
• Salt and freshly ground black pepper
• Good quality corn tortilla chips, for serving

Instructions

1. Watch how to make this recipe.
2. To make the seviche: Toss the shrimp with the lemon, lime and orange juices in a large non-reactive bowl. Refrigerate for a minimum of 3 hours or until the shrimp have turned opaque.
3. While the shrimp is "cooking," make the Xni Pec: Toss the tomato, cilantro, olive oil, onion, chile, and lime juice in a bowl to mix. Season with salt and pepper, to taste.
4. When the shrimp are ready, drain them and discard the marinade. Toss with the Xni Pec. Divide among martini glasses or other serving dishes and garnish each with a corn tortilla chip. Pass remaining chips separately.