Cooked Shrimp Ceviche Recipe Ep. 18

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.

Boil water and add 2 cups of shrimp when it comes to a boil.

Cook the shrimp for 3 minutes, then remove and place in a cool bath of water and ice cubes to chill.

Dice the shrimp into 1/2 inch pieces and add to a bowl.

Finely dice 1/4 cup of red onion and add to the bowl.

Finely dice 1/2 cup of cucumber and add to the bowl.

Finely dice 1 cup of tomatoes and add to the bowl.

Dice 1 avocado and add to the bowl.

Finely dice 1 jalapeno and add to the bowl.

Finely dice 2 small celery stalks and add to the bowl.

Add 1/2 cup of finely chopped cilantro to the bowl.

Squeeze the juice of 1 whole lime and 1 whole lemon into the bowl.

Season with salt and pepper to taste.

Add hot sauce to taste, either now or later.

Add about 1/4 cup of Clamato juice to the bowl, adjusting to preference.

Mix all ingredients together thoroughly.

Chill the ceviche in the fridge for at least 2 hours before serving.

Plate the ceviche in various ways, such as in Tostito scoops or warmed mini soft flour tortillas.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens