Shrimp Ceviche
Shrimp ceviche is super easy to make, and has an incredible fresh flavor that basically tastes like summer in your mouth. Enjoy!
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Ingredients
- 1 pound raw shrimp deveined and peeled
- 10 large limes juiced for 1 cup of juice - about 8 limes; 2 limes for garnish
- 1 cup fresh tomato seeded and chopped
- ½ cup white onion chopped
- ½ cup cilantro chopped
- 1 jalapeño seeded and finely chopped, optional
- Salt and Pepper to taste
- Chips for serving
Instructions
- NOTE: This dish needs to be made immediately before serving otherwise the shrimp can become tough.
- In a large glass bowl, combine shrimp and 1/2 cup lime juice.
- Cover and refrigerate for 15 minutes (larger shrimp may take longer, so plan accordingly).
- While the shrimp is 'cooking', using a separate bowl combine the rest of the lime juice, tomato, onion, cilantro, and jalapeño (if desired).
- Once the 15 minutes are up, remove shrimp (they should be fully pinkened now) and combine all ingredients.
- Salt and pepper to taste. Garnish with remaining limes and serve with chips. Enjoy!
Notes
It's the acid in the citrus that 'cooks' the shrimp. When meat is cooked, the proteins in the meat go through a process called "denaturing," which permanently alters the original state of the proteins. That's why egg whites turn from clear to white when they are cooked. Their proteins have been permanently altered. Ceviche works by using acid as the means of denaturing the proteins instead of heat. The acid (just as with heat) kills off any bacterial growth, and permanently alters the proteins, or 'cooks' them.
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