YS :: Recipes :: Daisy's shrimp ceviche

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Yield: Select
Prep time: Under 15 Minutes
Cook Time: Under 15 Minutes
Course: Select

Ingredients:
Instructions:
Shrimp Ceviche
Source: Daisy Cooks!, (Daisy Martinez), p. 48

Ingredients: (6 servings)

1 1/2 pound shrimp, shelled and deveined
1 yellow bell pepper, cored, seeded and cut into 2 inch thin strips
1 red bell pepper, cored, seeded and cut into 2 inch thin strips
1 small red onion, cut into thin slivers
1 small bunch cilantro, chopped coarsely, thick stems removed
1 1/4 tablespoons fine sea or kosher salt
1 Scotch bonnet, jalapeno or hot pepper of your choice, minced
12 lemons, or as needed
8 limes, or as needed
4 oranges, or as needed

Preparation:

Toss the shrimp, yellow and red peppers, onion, cilantro, salt, and habanero pepper together in a bowl to mix the thoroughly. Pack into a nonreactive* container (a 2-quart jar works well). Squeeze the citrus, strain out any seeds, and pour over the shrimp and vegetables. There should be enough juice to cover the shrimp and vegetables; if not, add more. Seal the container and refrigerate until the shrimp is opaque, 12 to 24 hours. To serve, drain and discard most of the liquid and pile the shrimp and veggies into a serving bowl.

*A nonreactive container is this case means anything but aluminum, which will react with the citrus juice and lend the ceviche an off flavour, or plastic, which may do the same.

My Recipe Notes:

To be on the safe side (yeah, I'm a bit of a whip), I poached the shrimp with salt and black pepper first (about 5 minutes). I used a medium habanero pepper, added about 2 tablespoons of rice vinegar, 2 tablespoons of sugar, the zest of 3 small lemons and a bit of orange pulp to the citrus juice. I also added 1 tablespoon of minced fresh garlic.