Ceviche de Camaron (Shrimp Ceviche)

Ceviche de Camaron (Shrimp Ceviche)
  1. ½ cup plus 2 Tablespoons freshly squeezed lime juice
  2. 1 pound unpeeled small shrimp (41/50 count to a pound)
  3. ½ medium red onion, peeled and finely diced
  4. 1/3 cup chopped fresh cilantro
  5. ½ cup tomato ketchup
  6. 1 to 2 Tablespoons vinegary Mexican hot sauce (such as Tamazula, Valentina or Bufalo)
  7. 2 Tablespoons olive oil
  8. 1 cup finely diced peeled cucumber
  9. salt
  10. tortilla chips for serving
  1. Bring 1 quart of water to a boil. Add salt and the 2 Tablespoons of lime juice. Add the shrimp. Cover the pan and allow the water to return to a boil. Remove the pan from the heat and pour off all the water. Replace the lid and allow the shrimp to steam for 5 minutes. Pour the shrimp onto a large rimmed baking sheet and allow them to cool completely. Peel and devein the shrimp and place them into a large bowl. Add the remaining ½ cup of lime juice and refrigerate for 1 hour.
  2. In a small strainer rinse the red onion under cold running water and shake off the excess liquid. Add the onion to the shrimp along with the chopped cilantro, ketchup, hot sauce, olive oil and cucumber. Season to taste with salt, about ½ teaspoon. Cover and refrigerate.
  3. Spoon the Ceviche into small glasses or bowls. Garnish with the tortilla chips.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

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