Ceviche
User Reviews
5
Ceviche
Description
The ceviche uses peeled and deveined shrimp briefly boiled until just pink and opaque, then quickly chilled in an ice bath to stop cooking. The shrimp is chopped into bite-sized pieces and mixed with freshly squeezed lime and lemon juice, which adds acidity and flavor. Diced Roma tomatoes, chopped red onion, and cilantro provide fresh vegetable and herb notes, while diced jalapeno adds mild heat. Salt and black pepper season the dish, and the recent addition of peeled and diced cucumber and avocado adds texture and creaminess.
This preparation yields a bright and refreshing dish, great as light seafood salad or appetizer. It is best chilled and allowed to rest in the refrigerator for 30 minutes to an hour to let flavors meld. Serving suggestions include tortilla chips or tostada shells to add crunch.
The recipe notes allow substitution of a serrano pepper for spicier heat or adding Mexican hot sauce. Also, lean white fish can replace shrimp; fish should be cooked before mixing to ensure safety.
Ingredients
- 1 1/4 lbs. Shrimp peeled, deveined and tails removed, medium
- 1/3 cup lime juice fresh
- 1/3 cup lemon juice fresh
- 2 medium Roma tomato diced (1 cup
- 3/4 cup chopped red onion
- 1/2 cup chopped cilantro
- 1 medium jalapeno pepper seeded if preferred for less heat, diced
- salt to taste
- black pepper to taste
- 1/2 medium cucumber peeled and diced (about 1 cup
- 1 medium avocado diced
Instructions
- Bring a pot of water to a boil. Meanwhile, fill up a medium bowl with ice water, set aside.
- Add shrimp to boiling water and let cook just until pink and opaque, about 1 minute.
- Drain shrimp in a colander then transfer to ice water to cool for a few minutes. Drain well then chop shrimp into small pieces (about 1/2-inch).
- In a medium non-reactive bowl (you can use the same bowl that was previously filled with ice water) combine shrimp, lime juice, lemon juice, tomatoes, onion, cilantro, jalapeno pepper and season with salt and pepper to taste.
- Transfer to refrigerator and let rest 30 minutes to 1 hour.
- Toss in cucumber and avocado and serve (if desired you can strain off some of the juices). It's delicious with tortilla chips or over tostada shells.
Notes
- Use serrano peppers or add Mexican hot sauce for more spice.
- Lean white fish like cod or snapper can substitute shrimp if cooked thoroughly first.
- Ensure shrimp is fully cooked by boiling just until pink, about one minute.
User Reviews
Overall Rating
5
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