Shrimp Ceviche (or Shrimp Tostadas)
Tasty shrimp ceviche! I will admit, this recipe may be a bit heavy on the veggies but this recipe was created with the intention of using up the summer veggies I had in my fridge! I had an abundance of vegetables that friends had given me from their end of summer harvests like red pepper, cucumber, jalapeƱo and corn so of course I decided to make ceviche. This is a shrimp ceviche with poached shrimp, and lemon as the source of acid! It is light, tasty and makes a decent amount of ceviche so make sure you have mouths to feed or are in the mood for several servings of this dish! This recipe has a long prep time because of all the chopping but white frankly, chopping so so therapeutic.
Ingredients
- 1 bag of shrimp about 1kg of shrimp deveined
- kernels from 2 cobs of corn
- 3 jalapeno finely diced
- 1/2 red onion finely diced
- 1 cucumber diced
- 1/3 cup cilantro chopped
- 1 red bell pepper diced
- Juice from 4 lemons you can use lime juice if you prefer (about 8 limes)
- Salt and pepper to taste
To serve
- Tostadas
Instructions
Poach shrimp
- Prepare and ice bath, a large bowl of water and ice and set aside.
- In a large pot, add water and bring to boil.
- If you shrimp is frozen, make sure it thaws then peel your shrimp and set aside. You can reserve shrimp shells for stock if you would like, just place in ziplock bag and freeze.
- Place your peeled, deveined shrimp in the water and poach for about 2 minutes (or less) until your shrimp just turns pink and are just cooked. I sometimes take my shrimp before it is fully cooked because the shrimp does continue ‘cooking’ when it comes in contact with the acidic lemon or lime juice.
- Place your shrimp in the ice bath for 1 minute to stop cooking.
- Remove and place on cutting board.
- Depending on the size of your shrimp, I used large shrimp, cut your shrimp in half or thirds and place in a large bowl.
Mix Ingredients Together
- In a large bowl, with your diced poached shrimp, add your diced onions.
- Pour your lemon juice over top and season with salt and pepper. Set aside for 5 minutes so the shrimp can finish cooking the rest of the way. I let it sit slightly because as mentioned above, I do not let my shrimp fully cook when I poach. Why poach at all? I usually use frozen shrimp and unlike fresh fish I get from the fish monger when making a fish ceviche, I do not whole heartedly trust eating frozen shrimp that is cooked in acidic juices.
- Add the rest of your ingredients, all your diced vegetables and herbs, to your shrimp and onion and mix well. Taste and adjust for salt and acidity by adding more lemon juice or adding a pinch of salt and cracked pepper if you like.
- I serve on tostadas, crunchy flat corn tortillas, but of course this can be enjoyed as you please. You can also serve with saltine crackers, or perhaps with nachos or as a taco filling.
