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Simple shrimp ceviche

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Mar. 17th, 2008 | 06:58 pm
posted by: meryddian in tastycreations

Easy Shrimp Ceviche

1 lb. peeled shrimp, uncooked
1/4 cup diced onions
1 very ripe lime (should have slightly yellow tinge to skin; the smaller, thinner-skinned limes work better than the larger, thicker-skinned ones, plus they taste a little sweeter)
1 Tbsp of cilantro (fresh, diced preferred)
1/4 cup diced celery
1 cup cherry/grape tomatoes (can sub approx 2/3 cup diced tomatoes, but they are less attractive than using smaller tomatoes)
pinch of pepper
* optional : 1/3 of a red pepper, diced
* optional : 1/4-1/2 cup of diced fresh mozzarella (or, if your local store carries it, the marble-sized petite mozzarella balls).

Steam shrimp lightly, until it just starts to turn pink. Remove from heat; run under cold water and then shake as much water as possible from the shrimp. Loosely chop; an average "large" shrimp should be 3-4 pieces.

Put shrimp in a bowl that will large enough to accommodate all the ingredients and still be able to mix them. Add onions, celery, cilantro, and if you're using them, red peppers and/or mozzarella.

Loosely chop tomatoes. (Get 4-8 pieces out of cherry tomatoes; or 3-4 pieces out of grape tomatoes). Toss tomatoes over shrimp mix; add pepper. Use a plastic/silicone spoon and blend mix.

Cut lime in half. Cut a few slices into the lime to maximize juicability, and then squeeze both halves of the lime thoroughly over the mix. Once you have gotten all the lime juice in, blend the mix again, making sure all the shrimp is coated, and then chill mix for about 5 minutes.

This mix can be served as-is as a ceviche; it can also be tossed over a salad. Or, drain most of the lime juice from the mix, and add 1/4-1/2 cup of parmesan peppercorn or ranch dressing, and blend to create shrimp salad.

* * *

If you have leftovers and need to store this overnight, it is a good idea to drain the lime juice and keep it to the side; otherwise, the lime juice will continue to "cook" the shrimp overnight, making the shrimp a little chewy if you keep it in the juice more than 24 hours.

Also, this recipe is incredibly forgiving. If you want to toss is a bit of other seafood, ie. baby scallops, or some different vegetables... if it tastes good for you, it's ok in this recipe!

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