Shrimp is one of the world’s most adored seafood and the fact that it is used in so many dishes shows how this love has spread across the globe. So, combine something as beloved as Shrimp with something as popular as ceviche and what do you get? The answer is a killer dish for everyone to enjoy! Shrimp ceviche is a different and delicious way to incorporate seafood into your everyday diet. It is light, balanced and vibrant, so it is sure to pack a punch.
One of the theories behind the origin of ceviche purports that the dish was invented in areas ranging from Central America to the Polynesian Islands. This theory states that ceviche could have had its origin in Ecuador’s coastal civilizations as this region had an abundance of fish and shellfish in many different varieties. Also, this theory has found that ceviche was not invented in Mexico, even though the dish is a part of traditional Mexican cuisine for many centuries. Due to the fact that the Spanish brought citrus fruits from the Europeans, it may be a possibility that they created this dish with Moorish roots. Obviously, Peru takes the crown as the king of Ceviche countries but the origins of this particular variation are still lost in time. That doesn’t mean that Peru offers one of the finest Shrimp Ceviche Recipes in any of it’s thousands of fine restaurants.
- 1pound medium shrimppeeled and deveined
- 1pot water
- 2tablespoons salt
- ¾cup Lime Juice
- ¾cup lemon juice
- 1cup finely chopped red onion
- 1 minced serrano chiliseeds and ribs removed
- 1cup finely chopped cilantro
- 1 chopped cucumberpeeled and seeded
- 1 avocadopeeled, seeded and cut into chunks
For a dish like Shrimp Ceviche, it is best to buy your shrimp frozen as it is rare to find fresh shrimp. Shrimp stored in the freezer retain will have a longer shelf life than thawed fish, and this is good news for the home-cook. You should avoid any shrimp which has been deveined or peeled beforehand as this can create a loss of flavor and texture. The shrimp you buy should not have any black spots on its shell, and yellowing shells should be completely avoided. The shrimp should fill its shell when thawed and it should smell of saltwater. Some commonly found species include Gulf White, Ecuadorian White, Black Tiger, Gulf Pink, Gulf Brown, Chinese White, Rock Shrimp. Some of the best places you can find these shrimp include the coastal regions that surround the Gulf of Mexico, many cities in the US (often imported from South America), Ecuador, Peru, and other regions close to good fishing grounds.
Shrimp ceviche and wine are a heavenly combination as a strongly acidic wine will help enhance the flavor of this dish. Pino Gris, Dry Riesling, and Vinho Verde are some of the best wines to go with shrimp ceviche as they are light and refreshing so that they would complement the freshness of the dish perfectly. Any wine with a good balance of fruity taste and acidity would be ideal to accompany this particular shrimp ceviche as you would need something fruity and tangy with this ceviche
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