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Enjoy shrimp ceviche on a hot day with tortilla chips, guacamole, and hot sauce. Cool off with a jar of strawberry magaritas or your favorite infused water mix.
Cooked shrimp is recommended in this recipe, making it absolutely suitable for everyone. Best of all, it does things faster if you're in a hurry; the recipe is combined in the blink of an eye. How does 15 minutes sound?
However, if you like the texture of the shrimp ceviche with fresh and raw shrimp, here is another version for you. There is simply no wrong way to do this.
Ceviche, what is it?
In addition to the best and freshest appetizer, seafood ceviche, which goes by other names: ceviche, seviche, or sebiche, is a dish made from chopped raw fish that is marinated in citrus juices. The acid in the citrus juice makes the fish dull and firm. Variations of the seafood ceviche (pronounced "seh-VEE-chay") may include hot peppers, mango, diced avocado, chopped tomatoes, crispy cucumbers, and a little onion.
Ceviche is just wonderful on its own, but it's especially delicious when you stop at something crunchy like corn flakes, toast, or banana flakes.
Although Peru insists on claiming ceviche as its own, the true origin of ceviche is not so dry and dry. However, an interesting fact: Traditional Peruvian ceviche calls the marinade leche del tigre, or tiger's milk, which is believed to be an aphrodisiac. A shot of lime juice with chili peppers and fish is a powerful thing, definitely not for the faint of heart! Roar!
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No matter what they say, all families, towns, cities, and countries in South America, Central America, and Mexico enjoy making their own unique recipe for ceviche with local fish, the freshest ingredients. Panama, Puerto Rico and Ecuador also love their ceviche. Who could blame them? It's amazing.
How to make shrimp ceviche:
- First, gather your ceviche ingredients and cut everything. This recipe moves at lightning speed.
- If you prefer smaller pieces of shrimp, you can cut them into small pieces. Although if you use small shrimp, there is no need to cut them.
- This part is easy! All you have to do is add all the ingredients for the ceviche and mix. Then season to taste with salt and serve cold.
Is ceviche raw?
To most everyone, ceviche seems cooked …
Technically speaking, most of the ceviche out there is raw. Even though this recipe uses cooked shrimp, it's also okay to make shrimp ceviche with raw shrimp. Both delicious options are included below.
As the raw shrimp sit in the marinade, the acid in the citrus juice breaks down protein into the shrimp's muscle fiber. The acid makes the shrimp turn pink and gives them a texture similar to traditionally cooked shrimp, a process called denaturation.
Although lime or lemon juice changes the texture of the fish, it is still raw, just like raw, roasted, or smoked salmon. That means you should make ceviche with the best quality fish you can find. Which leads us to …
What type of shrimp should you buy for ceviche?
It all depends on whether you plan to make raw or cooked shrimp ceviche. When shopping for fresh seafood, it is important to have a reliable fish market that can recommend the best cuts for your recipe. And it is important when you plan to consume any type of raw fish.
Search for frozen fish and shellfish according to FDA freezing guidelines, and you're ready to go.
FDA guidelines require that fish be frozen at -4 degrees or less for at least 7 days. Commercial deep freezing removes any potential parasites in the meat that would otherwise be killed by traditional heat cooking.
If you are cooking shrimp beforehand, you do not need to take extra precautions. Fresh or frozen shrimp work well. And you can buy shrimp of any size that work within your budget.
How to make raw shrimp ceviche:
- Place the chopped raw shrimp in a nonreactive container (glass or stainless steel) and top with citrus juice. Mix gently to combine.
- Cover the container with plastic wrap and place it in the refrigerator for 15-20 minutes. When “cooked”, the shrimp should appear bright pink and white and opaque.
- Then all you have to do is drain the lime juice and add the other ceviche ingredients: tomato, onion, chili, coriander, and carrot. Taste things and adjust seasoning.
How long to marinate the raw shrimp ceviche?
How long you want to leave the shrimp in the marinade is entirely up to you, but it's easy to see when it's ready to eat. Depending on the size of your shrimp, anywhere between 30 minutes and 4 hours should suffice.
He should look bright and dull pink on the outside and perhaps just a translucent in the center when opened. However, beyond 2 hours, the shrimp could start to pickle. However, eating is still good; more like a pickle!
How to serve the shrimp ceviche:
Your friends will go crazy for ceviche no matter how you serve it. Keep it simple with crispy bananas, corn tortillas, or lettuce. Make sure there are plenty of fun hot sauces (Valentina is the best option in Mexico) for your guests to sprinkle on their shrimp ceviche tostadas. And maybe a little mayonnaise.
Just make sure there is a pitcher of frozen Dove cocktails or watermelon avocado to drink while eating! And maybe a plate of Chipotle Copycat corn sauce, just in case. It's your beach day, so make it the best of all.
Fun and delicious shrimp ceviche variations:
- Shrimp ceviche with avocado: Ripe avocado cubes add wonderful creaminess to the ceviche, give it a try!
- Shrimp and crab ceviche: if you're lucky enough to have a can of chunky crabmeat, go ahead and add it after the initial marinating process! Mmm
- Shrimp ceviche with mango: The soft and sweet mango and the fresh shrimp are a heavenly combination.
- Shrimp and grapefruit ceviche: the supreme tender citrus fruits, especially the grapefruit, are delicious combined with shrimp.
If you're interested in other types of ceviche, head over to How to Make Ceviche for information on how to buy fish, what types of fish make the best ceviche, and other brilliant ceviche ingredients you can add to your favorite recipe.
Cuisine: Mexican Preparation time: 10 minutes Cook time: 5 minutes Total time: 15 minutes Servings: 4 servings Calories: 140kcal
For the ceviche:
- 1 pound cooked shrimp thawed, peeled and deveined
- 1 cup fresh lime juice (6 to 8 limes)
- 1 medium onion, finely chopped (about 1 cup)
- 1 large carrot, peeled and finely chopped (about 1/2 cup)
- 1-2 roma tomatoes, seeded and finely chopped (about 1/2 cup)
- 1-2 chopped jalapeño peppers (seeded if desired, see notes)
- 1 bunch fresh coriander stalks removed, chopped
At your service:
- Toast with tortilla chips or crackers
- Valentina hot sauce
- Sliced avocado
To make the ceviche:
- Chop the shrimp into 1/2 inch pieces (if you use extra small shrimp (61/70 per pound), you don't need to cut them). Place in a glass or stainless steel container.
- Add lime juice, onion, carrot, tomato, jalapeños, and cilantro and stir until evenly coated. Season to taste with salt.
- Serve on toast or with tortilla chips or crackers, topped with mayonnaise, hot sauce, and sliced avocado separately. Or divide the ceviche into clear glass bowls, wine glasses, or martini glasses.
Most of the jalapeño heat comes from the seeds and the white membrane. Scrape those off for less heat; Add them for more heat!
Calories :: 140kcal