RCI-SF.003.0040.001
Shrimp Ceviche
Shrimp Ceviche from the Recidemia collection
Prep20 min
Cook15 min
Total35 min
Servings4
Difficultyintermediate
Ingredients
- 2 lbs
- dozen limes1½ unit
- 1 medium
- 1 unit
- – 3 jalapeno or habanero peppers (chopped finely)2 unit
- – 8 tbsp. parsley and/or cilantro (chopped)6 unit
- YiiiEiiii Chombo sauce (or a purchased Habanero pepper sauce)1 unit
Method
1
Cut the peeled and de-veined shrimp into bite-sized chunks, approximately ½ inch pieces.
2
Juice the limes into a large glass or ceramic bowl, ensuring no seeds fall in.
5 minutes
3
Add the shrimp chunks to the fresh lime juice and stir gently to coat evenly. The acidity will begin curing the shrimp immediately.
1 minutes
4
Let the shrimp cure in the lime juice for 15-20 minutes, stirring occasionally, until the flesh turns opaque and firm.
18 minutes
5
While the shrimp cures, combine the chopped onion, red bell pepper, jalapeño or habanero peppers, and parsley and/or cilantro in a separate bowl.
6
Add the Chombo sauce (or habanero pepper sauce) to the vegetable mixture and stir to combine.
7
Once the shrimp is fully cured and opaque, drain off excess lime juice, leaving just enough to coat the shrimp lightly.
8
Pour the vegetable and sauce mixture into the cured shrimp and stir gently but thoroughly to distribute all ingredients evenly.
9
Taste and adjust seasoning as needed with additional lime juice or sauce. Chill the ceviche for at least 10 minutes before serving.
10
Serve the ceviche cold, spooning it into small cups or bowls with a little of the flavorful liquid.