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  • Ceviche

    1 vote
    Ceviche
    Prep time:
    Servings: 5
    by Chef Smith
    226 recipes
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    Serve this as an appitizer in a martini glass or as a main dish in a glass bowl with the tortilla chips on a platter.

    Ingredients

    • 2 pounds small (41 to 50 per pound) shrimp, peeled and deveined, see Notes
    • 3 lemons, juiced
    • 3 limes, juiced
    • 2 oranges, juiced
    • 1 large tomato, seeded, and cut into medium dice (about 1 1/4 cups)
    • 1/3 cup freshly chopped cilantro leaves
    • 1/3 cup olive oil
    • 1/4 cup finely diced Spanish onion
    • 1 teaspoon finely chopped chile pepper, see Notes
    • 1 lime, juiced
    • Salt and freshly ground black pepper
    • Good quality corn tortilla chips, for serving

    Directions

    1. Toss the shrimp with the lemon, lime and orange juices in a large non-reactive bowl. Refrigerate for a minimum of 3 hours or until the shrimp have turned opaque.
    2. While the shrimp is marinating, Toss the tomato, cilantro, olive oil, onion, chile, and lime juice in a bowl to mix. Season with salt and pepper, to taste. Set aside in the refrigerator until ready to combine with shrimp.
    3. When the shrimp are ready, drain them and discard the marinade. Toss with the mixture that was set aside. Divide among martini glasses or other serving dishes and garnish each with a corn tortilla chip. Pass remaining chips separately.
    4. Notes: Peeled and deveined shrimp are now available at most markets. You will save a considerable amount of prep time by purchasing "P and D" shrimp instead of those that need to be peeled and deveined.
    5. Choose your chile depending on how much heat you can tolerate. If you love heat, so I would go with a habanero chile seeds and all, about the hottest there is, for this. For a milder dish, choose serranos or jalapenos and remove the seeds before chopping.

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