Mexican Shrimp Ceviche

Mexican Shrimp Ceviche intrduction

Introduction

For me, Mexican shrimp ceviche is special because it brings back memories of sunny afternoons in Veracruz, my hometown located on the Gulf coast. Veracruz is famous for its fresh seafood, making it the ideal locale in which to savor this delightful plate. When I was growing up, my family and I would head to the market so we could get our hands on some of that fresh shrimp or ripe avocado for ceviche. These were moments, sharing and cooking with a taste of something unforgettable.

Ceviche is not only a dish, but also an excuse to have fun in Veracruz In the past we would serve our ceviche with tostadas, so each mouthful had that crunchy texture. While this recipe is extremely basic and can be enjoyed with other seafoods, I have to go back to the tradition of classic shrimp. I also noticed other countries like Peru, Chile and Ecuador however that make ceviche their very own way which makes its reach pretty broad.

I have had Thai shrimp dishes that actually taste like ceviche in some form, for a fun twist on how diverse this dish has become. Why have a good time when you can agreattime with actual Mexican inspired ceviche, or branch out and incorporate the global library of recipes for this treat.

For a twist, make vegan ceviche by using mushrooms or faux-octopus. Complementing the overall sense of health and wellness is this seafood galore dish perfect for everyone to enjoy.

Mexican Shrimp Ceviche

 

Ceviche Recipe

Ceviche Recipe

The Mexican shrimp ceviche is an endearing custom for my family, but in particular due to the fact that I’m from Veracruz; a city located right into de beautiful Gulf of Mexico. Have you seen our new summer dishes?? This Shrimp & Avocado dish with all of the green and fresh will make your mouth water! The recipe I often use has tostadas for a wonderful crunch. This is a great way to entertain the guest with your family.

Make sure to get down to the market for all your ingredients, including shrimp (deveined and shelled), avocados(pitted) and fast-fry tortillas. Serve with cilantro, lime juice and tomatoes if you’d like to keep it traditional A Big Tio in the family usually brings a giant tub of this ceviche to faah ther functions and it’s always gone. It is a precious memory to be shared with the loved ones.

The beauty of ceviche is that it can be made using different types of seafood such as white fish, octopus or even mushrooms for a vegan ceviche. Both are scrumptious, but ceviche and aguachile have minor discrepancies in their contents as well as the manners of preparation. In the end, Ceviche is a Mexican thing that draws back to places like Sinaloa and of course every region can have its variation.

Ingredients

Mexican Shrimp Ceviche ingredients

  • 1 lb shrimp peeled & deveined
  • juice of 10 limes (1 cup)
  • 1 lemon
  • 2 roma tomatoes
  • 1/2 red onion
  • 1 bunch cilantro
  • 4 serrano peppers
  • 1 jalapeno
  • 1 cucumber
  • 1 avocado
  • 1 tbsp tajin or clamato
  • salt to taste
  • sugar to taste optional

Instructions

Mexican Shrimp Ceviche instruction

To begin your Mexican shrimp ceviche get all of the ingredients-ready: tomatoes, red onion, cucumber and jalapeno pepper. De-seed jalapeno, tomato and cucumber. Cut all these things in small pieces and remove the skin of cucumber.

then juice the 10 limes and 1 lemon to manner a cup of clean liquid. That will pack the flavors you want into your ceviche. Combine the cilantro with serrano peppers in a blender and add juice, sugar to taste if you want it less sour like me,salt. Pulse until cilantro is cornmeal-sized, but some whole pieces of leaves should be included.

 

Dice the shrimp, then combine it with the cilantro serrano blend (sans most of lime juice), cucumber and red onion. Make sure everything is well covered in the juice. Marinate 15 to 20 mins in the refrigerator The shrimp will pink and the center should turn white or opaque. If a shrimp is still white, let it cook more.

Once your meat or fish has marinated, hit them with a splash of Tajin and Clamato juice. Since Clamato already has a salty flavor, depending on your preference, you might need to some extra salt. Then, add the tomatoes. You could also take the recipe one step further by chopping up some avocado, if you’re going to eat it right away.

If you are not planning enjoy all the soup, hold of adding avocado until just before serving ()as it can get mushy in storage. Mix well and serve with tostadas, tortilla chips or ritz crackers. You can also add some (or avocado slices on top of) Ceviche will keep for up to 2 days in the refrigerator, but it is best enjoyed sooner!

 

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