Shrimp Ceviche

Shrimp Ceviche

Shrimp Ceviche photo credit: myrecipes.com

Shrimp Ceviche

 
Serves four
1 lb. 21-25 (that means there are 21 to 25 shrimp per pound, this is the key method of
communicating shrimp size among fish mongers and chefs) shrimp or smaller
2 large limes, juiced
1 large orange, juiced
4 roma tomatoes, small diced
1 med-large white onion, small diced
½ of a fresh jalapeno w/seeds, minced
2-3 Tablespoons minced fresh cilantro
Fresh cracked black pepper and fine sea salt to taste
Method: peel and devein the shrimp. Cut into pieces approximately ½ inch long. If using very
small shrimp, you will not need to cut them. Rinse the shrimp in cold water and drain
thoroughly, place in a bowl. Combine the lime and orange juices together and pour over the
shrimp, stir to incorporate the juices thoroughly throughout the shrimp. Place in the refrigerator,
coming back every ½ hour to stir, making sure the shrimp on top are stirred to the bottom of the
bowl. This is very important because seviche is “cooked” by the citric acid in the fresh lime and
orange juices, thus you need all pieces of shrimp to get equal time under the citrus juices. The
shrimp need to marinate at least 2 ½ hours but no more than 4 hours.
In a separate bowl, combine the remaining ingredients and taste. It should taste like a very good
pico de gallo (salsa). Cover and refrigerate until the shrimp have finished marinating.
As the shrimp “cook” in the marinade you will notice them changing color from opaque grey to
the distinctive reddish-white. When they are finished marinating, drain off the citrus juices (do
not rinse) and toss together with the pico de gallo. Enjoy with your favorite crackers.

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