Shrimp Ceviche
This shrimp ceviche recipe is zingy and zesty: the perfect easy appetizer! The South American seafood dish is truly a triumph.
- Prep
- 30 min
- Total
- 30 min
- Yield
- 4
Ingredients 11
- 1 pound shrimp, shell off and deveined (wild caught if possible)
- ½ cup fresh lime juice ( 4 limes)
- 1 1/2 pounds ripe red tomatoes (about 4 medium), enough for 2 cups finely diced
- ⅓ cup minced red onion
- 1 jalapeño pepper, seeds removed and minced
- ¼ cup packed finely chopped cilantro
- ¼ teaspoon cumin
- ½ teaspoon finely minced garlic
- ¾ teaspoon kosher salt
- ¼ teaspoon sugar (to taste)
- Tortilla or plantain chips, to serve
Method 4
- 01
Poach the shrimp (optional*): Bring 12 cups of water to boil with 1 teaspoon kosher salt . Prepare a bowl of ice water. Add the shrimp and cook about 1 minute, until opaque and cooked through. Remove the shrimp with a slotted spoon and place it directly into the ice water bath to stop the cooking.
- 02
Remove the shells from the shrimp, leaving the shell of the tail on. Discard the shells. Chop shrimp into bite sized pieces.
- 03
Place the shrimp into the lime juice and allow to soak for 30 minutes while preparing the other ingredients.
- 04
Add the remaining ingredients to the shrimp. Serve immediately or chill for up to 2 hours. (It’s best enjoyed as close to serving as possible.)
Provenance
- recipe-clones/acouplecooks-data
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