Ceviche – A Beautiful Mess

Ceviche is one of my favorite appetizers to order at restaurants, especially during our travels. If my husband saw ceviche on the menu, we’re almost guaranteed to have ordered it! I’m mostly made with shrimp called ceviche de camarons, but can be made with many different fish and shellfish. The meat is marinated with citrus fruits, usually lime and lemon juice, and the dishes remind me of many pico de gallos. It’s very fresh and has a lot of flavor!

Ceviche, ceviche, ceviche, and other things, are often spelled in many ways, and are traditional Peruvian cuisine with a variety of variations and twists in and beyond in other Latin American countries. It can be a bit scary to make it at home, given that the meat is cooked (denatured) with citrus fruits rather than heat. There are some hints! I have an idea! Whichever method you choose, ceviche is fresh, tasty and easy to make.

Related: Next try a homemade salsa recipe, shrimp dip, or smoked salmon dip.

material

• shrimp
• lime
• lemon
• tomato
• Red onion
• Zikama
• jalapeno pepper
• coriander
• avocado
• salt

This shrimp ceviche recipe is made with pre-cooked shrimp (cocktail shrimp), so it’s not intimidating to make it at home. See the notes below for more information on creating traditional ceviche using uncooked (fresh) seafood.

How to make ceviche

Thaw the shrimp. Pinch the tail and Devane if necessary. Some packaged frozen shrimp have already completed this. Chop the shrimp into small pieces. Place the shrimp in a mixing bowl and sprinkle with salt. Pour citrus juice (lime juice and lemon juice) over the shrimp, cover and refrigerate as you prepare other ingredients.

Chop the tomatoes and red onions finely. Chop the jalapeño into small pieces and remove the seeds and inner veins as you do. Peel and chop the Zikama into small pieces, or chop the cucumbers if you are using it.

Remove the marinated shrimp from the fridge and stir in the other ingredients. Refrigerate for an additional 30 minutes for up to 4 hours. Before serving, add the chopped avocado and flavor, and add salt if necessary.

Once the avocado is added, use ceviche within a few hours. Ceviche is perfect for the day it was made.

Tips, notes, alternatives

• What kind of fish do you use? The white fish caught in the ocean are the best: mahi mahi, halibut, sea bass, grouper, cod, halibut, snapper, sole, and flounder. Shellfish? Shrimp and scallops are more common in ceviche recipes, but you can also use octopus, clams, mussels, and even squid. If you’re making traditional ceviche, use uncooked fish and shellfish to find the freshest fish you can. You shouldn’t smell like fish. A place to sell sushi grade fish is a good bet. Marinate the meat in citrus juice for 30-60 minutes to make the meat opaque.
• If you don’t know the quality/freshness of the meat or are worried about bacteria (such as planning to serve ceviche to pregnant women or elderly families), you may be suspicious of using cooked shrimp. or may be a safer option to remove concerns.
• The best way to thaw frozen shrimp is to leave the sealed bag in the fridge overnight.
• If you can’t find it, you can replace the cucumber cucumber. They are not exactly the same and could not be replaced with other recipes, but in this Ceviche recipe, both of them offer delicious crunches.
• I like to serve ceviche with tortilla or plantain chips. It can also be served as tacos with tostada, crackers or corn tortillas.

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