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Shrimp Ceviche

Shrimp ceviche
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This shrimp ceviche recipe is zingy and zesty: the perfect easy appetizer! The South American seafood dish is truly a triumph.

Ingredients

Scale
  • 1 pound shrimp, shell off and deveined (wild caught if possible)
  • 1/2 cup fresh lime juice (4 limes)
  • 1 1/2 pounds ripe red tomatoes (about 4 medium), enough for 2 cups finely diced
  • 1/3 cup minced red onion
  • 1 jalapeño pepper, seeds removed and minced
  • 1/4 cup packed finely chopped cilantro
  • 1/4 teaspoon cumin
  • 1/2 teaspoon finely minced garlic
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon sugar (to taste)
  • Tortilla or plantain chips, to serve

Instructions

  1. 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.
  2. Remove the shells from the shrimp, leaving the shell of the tail on. Discard the shells. Chop shrimp into bite sized pieces.
  3. Place the shrimp into the lime juice and allow to soak for 30 minutes while preparing the other ingredients.
  4. 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.)

Notes

*Ceviche is traditionally made with raw fish, which is allowed to “cook” or cure in lime juice. Poaching is not authentic to a ceviche recipe, but it is the only way to irradicate the risk of foodborne illness. If you start with a high-quality fresh fish, feel free to skip this step and make traditional ceviche. But if you’re cooking for pregnant people or other at risk individuals, you may want to complete the poaching step (it’s just as tasty!). 

Find it online: https://www.acouplecooks.com/shrimp-ceviche/