Shrimp Ceviche with Connie Cosio | Like A Chef

fresh shrimp

🥗Healthier: sustainable shrimp

💰Cheaper: canned shrimp

Canned shrimp is often more affordable and has a longer shelf life.

red onion

🥗Healthier: green onion

💰Cheaper: white onion

Green onions provide a milder flavor and are often less expensive.

jalapeño

🥗Healthier: serrano pepper

💰Cheaper: bell pepper

Bell peppers are milder and more budget-friendly.

First, prepare the Nayarit-style salsa verde: Place the jalapeños into a blender with the lime juice. Puree until blended, and add salt to taste. Set aside.

In a non-reactive bowl, combine shrimp, red onion and juice of 5 to 7 limes and set aside to marinate for 5 minutes. Add salt to taste. Add the cucumber, tomato, then stir in the salsa verde. Taste and add salt or a little more lime juice if needed.

Using a 2-inch round cookie cutter, cut the tortillas into small rounds. Fill a pan halfway up with the corn oil and heat over medium-high heat. Fry the tortillas until crispy and golden brown. Remove to a paper towel-lined plate to cool.

To serve, place a tablespoon of ceviche on each toastadito.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens