Happy Monday! Our Swanky tip for you today comes by way of a simple yet delicious shrimp ceviche recipe. Ceviche is one of those recipes that looks and tastes delicious, and makes you look like chef extraordinaire. The best part about is it doesn't take a lot and pretty much anyone can pull it off! It is guaranteed to be a hit and is light enough for a daytime shower or an appetizer at an evening event.
Shrimp Ceviche Recipe
If you find the ceviche a little too acidic, drain out some of the juices after the marinating, add a little more avocado (or some olive oil) and/or a little more salt.
Ingredients
1 pound medium-small shrimp, peeled and deveined
2 Tbsp salt
3/4 cup lime juice (juice from 4-6 limes)
3/4 cup lemon juice (juice from 2-3 lemons)
1 cup finely chopped red onion
1 serrano chile, ribs and seeds removed, minced
1 cup chopped cilantro
1 cucumber, peeled diced into 1/2-inch pieces
1 avocado, peeled, seed removed, cut into 1/2-inch chunks
Method
1 In a large pot, bring to a boil 4 quarts of water, salted with 2 Tbsp salt. Add the shrimp and cook for 1 minute to 2 minutes max, depending on size of shrimp. (Over-cooking the shrimp will turn it rubbery.) Remove shrimp with a slotted spoon and place into a bowl of ice water to stop the cooking.
2 Drain the shrimp. Cut each piece of shrimp in half, or into inch-long pieces. Place shrimp in a glass or ceramic bowl. Mix in the lime and lemon juice. Cover and refrigerate for a half hour.
3 Mix in the chopped red onion and serrano chile. Refrigerate an additional half hour.
4 Right before serving, add the cilantro, cucumber, and avocado.
Serves 4-6.
If you find the ceviche a little too acidic, drain out some of the juices after the marinating, add a little more avocado (or some olive oil) and/or a little more salt.
Ingredients
1 pound medium-small shrimp, peeled and deveined
2 Tbsp salt
3/4 cup lime juice (juice from 4-6 limes)
3/4 cup lemon juice (juice from 2-3 lemons)
1 cup finely chopped red onion
1 serrano chile, ribs and seeds removed, minced
1 cup chopped cilantro
1 cucumber, peeled diced into 1/2-inch pieces
1 avocado, peeled, seed removed, cut into 1/2-inch chunks
Method
1 In a large pot, bring to a boil 4 quarts of water, salted with 2 Tbsp salt. Add the shrimp and cook for 1 minute to 2 minutes max, depending on size of shrimp. (Over-cooking the shrimp will turn it rubbery.) Remove shrimp with a slotted spoon and place into a bowl of ice water to stop the cooking.
2 Drain the shrimp. Cut each piece of shrimp in half, or into inch-long pieces. Place shrimp in a glass or ceramic bowl. Mix in the lime and lemon juice. Cover and refrigerate for a half hour.
3 Mix in the chopped red onion and serrano chile. Refrigerate an additional half hour.
4 Right before serving, add the cilantro, cucumber, and avocado.
Serves 4-6.
Now that your ceviche is complete it is all about presentation! For a little Mexican flare serve the ceviche with tortilla chips in margarita glasses. Try serving in martini glasses for a more elegant touch. Get creative with your presentation and you are sure to wow your guests. If you don't have enough glasses no sweat, your local Dollar Tree has wine and martini glasses for $1 each! Or try Cost Plus World Market they always have a great deal on stem ware. 
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1 comment:
Hi! I just stumbled on your blog today and this recipe looks fabulous! It is so pretty and I LOVE serving things in fun glasses. Thanks for the great idea.
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