Shrimp Ceviche Recipe Mexican
Very well for
ceviche
we begin by adding our diced tomato to a
non-reactive bowl
glass or porcelain dishes are perfect
because the lime juice will not react
with it
giving off a metallic taste add your
diced cucumber to the mix
along with diced onion
slice green onion and chopped up
cilantro
or coriander depending on what you call
it in your part of the world
adding salt to the top of our vegetables
will draw out some of the water
creating a sauce that settles on the
bottom of the bowl
that we used to mix together at the end
I'm making shrimp ceviche
but whether you choose to use shrimp or
fish make sure to find the freshest
available
product add your minced garlic and
enough lime juice
to completely submerge your shrimp
reserve the remainder of your lemon
juice
to ensure that your shrimp or fish is
quote unquote cooked by the lime juice
you want to make sure it is completely
submerged you can achieve this
by getting saran wrap and pressing down
on it working out
all the air bubbles
this will go into the fridge anywhere
from one to two and a half hours
depending on the type of fish
that you use for those who like a little
extra spice
maybe showing you a condiment that they
serve in the south of Mexico
which is basically minced up habanero
that is topped up with the remainder of
our lemon juice
after one hour it is now time to check
on my shrimp
it should be plump and tender to the
touch and all
traces of any rawness are completely
eliminated
now it is time to season our juice
begin by adding salt to taste
next, we will be adding some ground cumin
seed
followed by ground coriander seed
mix very well to make sure all the
ingredients are well incorporated
once the juice is well mixed it's time
to give it a taste test
to see if you need to add any more salt
set your shrimp aside and grab your bowl
that has all of your diced vegetables
since this has been sitting with some
salt on top of it you can see that some
of the water has released from it
and as
I lift up my bowl you could see a
little line
where the level of liquid has all
accumulated
now it's time to take our shrimp garlic
and all of that lime juice
and add it directly to our bowl and mix
it together well The final ingredient I will be adding is
jalapeno powder
the reason I use this in place of fresh
jalapeno is because the heat is more
evenly distributed
and you're able to control your level of
heat a little easier
ground red chili also works very well
and of course
fresh chili now with some tortilla chips
we take
our final taste test to see if we need
to adjust any of our seasonings
since I'm a huge lover of all things
spicy I'm going to set a little aside
for myself
and I'm going to use some of that the condiment that we made earlier to raise
our spice level significantly
for avocado fans, it goes great right on
top of your ceviche
as you can see making ceviche is pretty
simple it's a very versatile dish
today i use shrimp but you could also
use much different fish from the sea
as long as they are not oily and they
have firm white flesh
they'd be perfect for
Source limk