Shrimp Ceviche
photo by Chadley25
- Ready In:
- 18hrs 40mins
- Ingredients:
- 9
- Serves:
-
10-12
ingredients
- 2 medium cucumbers
- 1 large red bell pepper
- 1 large orange bell pepper
- 1 large yellow bell pepper
- 1 medium poblano chiles or 1 medium serrano chili pepper
- 1⁄2 large red onion
- 1 bunch fresh cilantro
- 1 cup lime juice (fresh preferred, bottled okay)
- 1 1⁄4 lbs raw shrimp, butterflied and deveined (21-30 count)
directions
- Slice the ends off the cucumbers, then slice four strips lengthwise. The goal here is to get strips of cucumber with no seeds. Cut each strip into smaller (approximately 1/4") strips using a small, sharp knife.
- Using a chef's or santoku knife, dice the cucumber strips into 1/4" cubes.
- Place diced cucumber into a large, sealable bowl. Discard the center portion of the cucumbers.
- Dice each of the three bell peppers similarly, using as much of the flesh as possible. Add to bowl.
- Cut a large red onion in half, peel it, and place the flat side down on a cutting board. Cut off the top and bottom, then using your small knife, make a series of parallel cuts 1/4" apart, perpendicular to the top/bottom cuts. The use your chef's knife to cut perpendicularly to THESE cuts and you'll have perfectly diced onions. Add to bowl.
- Finally, dice the chili pepper. Care should be taken not to add seeds to the ceviche.
- If using fresh limes, zest one or two and add the lime zest to the bowl.
- Rinse peeled, deveined, and butterflied raw shrimp and put in a large Ziploc bag. Pour in approximately 2/3 c lime juice. You can add a bit of lemon juice here, too, if desired, but lime should be predominant. If using fresh lime juice, you can throw a couple of the juiced lime halves into the bag as well. Seal and lay flat in the refrigerator.
- Finely chop the fresh cilantro, reserving enough whole leaves for garnish. Add chopped cilantro to bowl.
- Seal bowl and shake vigorously to thoroughly mix all ingredients. Open and add the remaining lime juice. Reseal and refrigerate.
- The chemical "cooking" process begins immediately and usually takes several hours. I like the lime flavoring to be fairly pronounced, so I let the process carry on overnight. You'll want to flip the bag and shake the bowl a couple of times during the process.
- The shrimp can be served whole (as pictured) or chopped into large pieces and incorporated into the ceviche.
- Garnish with cilantro leaves and serve with fresh tortilla chips or thinly sliced, toasted baguette bread.
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Reviews
-
Because of all the rhetoric in his recipe, I assumed that Chadley had a clue... I was wrong! If you've tried this, following the receipe, you've come up with raw, unseasoned veggies; horribly overcooked shrimp, and a dollar investment that your cat won't even eat... I recovered partially by stir-frying the veggies; adding enough seasoning to make the mess edible, and throwing the overcooked shrimp in at the end... My lady still won't eat it, even over rice; but we can still keep me fed for a few days... LOL Have tried a couple other Ceviche recipes, and they intrigued me... But this one must be for the "purists", 'cause it sure ain't for us... wokburner
RECIPE SUBMITTED BY
Chadley25
Englewood, Colorado