Shrimp Ceviche
Ingredients
- 500 gShrimp (peeled and deveined)
- 150 mlLime juice (freshly squeezed)
- 1 pcRed onion (finely minced)
- 2 pcRound tomato (small dice)
- 0.5 pcCucumber (diced)
- 1 pcHot chili pepper (minced without seeds)
- 20 gFresh cilantro (chopped)
- 1 pcPersea americana Mill. (cubed)
- 50 mlOrange juice
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 8 pcCorn tostadas (for serving)
Method
Pearly shrimp flesh that turns opaque in lime juice. Crunchy diced vegetables provide freshness against the chili's gentle heat on the palate.
- 1
Peel the shrimp and remove the black vein. Cut the flesh into regular 1 cm cubes to ensure even marinating.
- 2
Place the shrimp in a bowl and cover with lime juice. Let rest in the refrigerator until the flesh becomes opaque and firm to the touch.
- 3
Dice the red onion, tomatoes, and cucumber into fine brunoise. Seed the chili and chop it very finely.
- 4
Incorporate the vegetables with the shrimp. Add the orange juice to balance the acidity, salt, pepper, and add the chopped cilantro.
- 5
Dice the avocado and gently add to the mixture just before serving to prevent them from mashing. Serve the chilled ceviche on the corn tostadas.
Frequently asked questions
How do you get this dish right?
- Do not exceed 40 minutes of marinating, or the acid will overcook the shrimp making it rubbery.
- Use only the freshest shrimp possible; this dish relies entirely on product quality.
How long does this dish keep?
Consume immediately after preparation. Does not store well as the acid continues to cook the flesh.
