The article - Shrimp Ceviche Recipe - appeared first on Analida's Ethnic Spoon - Analida's Ethnic Spoon - Create easy ethnic recipes from around the world and learn about the best international cuisine.. Enjoy!
A delicious twist on the fish original. This Latin American appetizer is a party classic and oh so easy. Chop, mix done!
What are you waiting for? Go make some ceviche, and don’t forget that nice cold beer to wash it down with.
The origins of ceviche are as confusing as its multiple spellings.
In Latin America, ceviche is a Peruvian thing. Others believe Europeans brought it to the New World. Lemons and limes are actually native to the Middle East. Europeans started growing these citrus wonders because they employed Arab cooks.
In Panamá where I grew up, ceviche is served in small pastry cups. A great alternative in the USA is Tostitos Scoops.
Like I said before, chop, mix, done. Check out the numbered photos below for a play by play.
- Chop the shrimp into pieces no bigger than a digit.
- Squeeze those limes. If you don’t have a juicer, take the palm of your hand, press hard, and roll them on a chopping board prior to cutting. This will release the juices and help you get the most of your limes.
- Chopped cilantro.
- Add chopped red onion.
- Now, minced jalapeño.
- STIR! Add Salt.
- The habanero slices are not forever, remember to remove them before serving.
- Cover with cling film and refrigerate until it’s time to serve!
Notice the shrimp turning orange? Now we’re cooking.
Follow these tips and you’ll make ceviche like a pro
- Use fresh shrimp if possible, but frozen will do in a pinch. Thaw them out first.
- Glass or ceramic dishes only! Lime juice reacts to metal and your ceviche will taste bad.
- Squeeze your limes, no bottled juice. Make sure it totally covers the shrimp. The acid will “cook” the shrimp.
- Freezing your ceviche will ruin the consistency. Enjoy your dish fresh, the same day is better.
- Want to kick up the heat a notch? Slice up some habanero peppers (remove the seeds) and place them in the juice during the “cooking” process. When it’s time to serve, remove the pepper slices. ¡Muy picante!
I hope you enjoy this dish. As I said earlier, I grew up with this dish and we made with shrimp and also a mild white fish we have in Panamá called corvina. If you want to try a mild fish version try my recipe for tilapia ceviche.
If you want to explore more of my Latin dishes here are some to checkout or bookmark for later. These are some of the most popular ethnic dishes, their history and ingredients to make at home.
Mexican Pork Carnitas: Make this in the slow cooker and then broil for crispy goodness.
Cuban Ropa Vieja: A true comfort food of slow cooked beef served over rice.
Recaito: This is the ingredient used in many Latin soups, stews and black beans.
Sofrito: You need to have this base ingredient for Latin style beans and shredded chicken.
Latin Style Black Beans: If you have never tried these you are missing out and they are so easy!
Mexican Pork Carnitas: Make this in the slow cooker and then broil for crispy goodness.
Let me know if you make this recipe and leave me a comment. Drop a pic on Instagram and tag me at #ethnicspoon ~ Thanks!
Shrimp Ceviche Recipe
A Latin American favorite! A slight variation on the more commonly known ceviche normally prepared with a white fish such as tilapia. This recipe is prepared with shrimp and served with multi-grain Scoops. The flavor will amaze you, the “cooking” time will more than impress you. This is the best ceviche de camaron recipes I’ve tried and it is very healthy.
- 1.5 lbs shrimp
- 3 Tbsp cilantro (chopped )
- 3 limes (fresh squeezed juice or enough to cover the seafood)
- 1 tsp Kosher salt
- 1 jalapeno (seeded, cored and diced small)
- 1/3 cup red onion (finely chopped)
- Note: use only fresh shrimp for optimum texture
- Peel and devein shrimp and cut into small pieces (about 1/2″).
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Place in a shallow glass or ceramic container and put all ingredients on top. ( Optional: Add large slices of habanero (no seeds) while soaking in the lime juice and remove before serving.
- Make sure that the lime juice completely covers the shrimp. Stir a couple of times.
- Cover with plastic wrap and place in the refrigerator for about 3-4 hours.
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The shrimp need to resemble “cooked” shrimp when removed from fridge, meaning they need to have that pink hue. The acid from the lime will “cook” the shrimp.
- Drain about half the liquid and serve in a glass or ceramic bowl using a non-metallic spoon.
- Serve with multi-grain or plain Scoops.
The article - Shrimp Ceviche Recipe - appeared first on Analida's Ethnic Spoon - Analida's Ethnic Spoon - Create easy ethnic recipes from around the world and learn about the best international cuisine.. Enjoy!
