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Shrimp Ceviche

Welcome back! 
Today, we have a refreshing summer dish: ceviche. This dish features raw fish or shrimp, but it is just as enjoyable with cooked seafood. It originates from Peru, where it's actually the national dish, though the roots of the technique in which the fish is cooked still comes from Spain. This technique is really interesting; it involves bathing the seafood in citrus juice so the acids make the fish look like it's cooked when it's really not. Different regions across Latin America use their different regional ingredients to prepare this recipe in different ways; this version that we have is just our own and you can edit it to add some other things that you want. 

Shrimp Ceviche

Makes 4 servings

Ingredients:

  • 12 ounces raw shrimp, peeled and deveined
  • Juice from about 3 lemons/limes
  • 1/2 cup tomatoes
  • 1/4 cup red onion
  • 1 avocado
  • A little jalapeno
  • Cilantro
  • Salt and pepper to taste
  • Optional: cucumber, jicama, etc.

Directions:

  1. If you do not want to eat the shrimp raw: 
    1. Heat up a pot of water to boiling (add some salt in too). 
    2. Turn off the heat and put the shrimp in just for a couple minutes. You don't want them to be too cooked. 
    3. Take the shrimp out and run them under clean cold water so that they don't cook more.
  2. Cut the shrimp into fairly small pieces, but not too small.
  3. Take the shrimp and submerge them under the lemon/lime juice, which will serve as a kind of marinade. This should be done for at least 4 hours, until the color turns opaque. If you've already cooked the shrimp, you'll only need about 1 hour.
  4. Chop up the rest of the ingredients.

  5. Mix and enjoy!
To reiterate, this is raw shrimp. We decided to cook the shrimp to be safe, and it still tastes great! We served this with some tortilla chips, which are a good way to carry the delicious ceviche into your mouth.

I guess if you had some tortillas, you could make some shrimp tacos. Be careful if you want to eat the fish/shrimp raw, make sure the sources are good!

-Chefpo

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