Shrimp Ceviche

Name: Shrimp Ceviche
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 2 cups

Shrimp Ceviche

Most ceviches in restaurants usually include ketchup or salsa that weigh down the freshness of the ingredients. This recipe was inspired by a ceviche dish I discovered at a local restaurant in Placencia, Belize and is how I imagine a fresh ceviche should taste. Once you experience the wholesomeness of this ceviche and how quick and easy it is to prepare, it’ll be the number one appetizer on your party menu.

Tips:

Try using fried wontons with this recipe. It has a light taste that won’t take away from the freshness of the ceviche.
Let your ceviche rest in the refrigerator for a few minutes so the flavors have a chance to blend together.

Ingredients

1/2 pound unpeeled shrimp
2 limes, juiced
1/4 cup green bell pepper, finely chopped
1/4 cup red bell pepper, finely chopped
1 tbsp jalapeno, finely chopped
1 tbsp red onion, finely chopped
1/4 cup cilantro, chopped
1/2 tbsp Tony Chachere's Creole seasoning

Steps

Step 1
Cook the Shrimp
Boil water in a pot on the stove over high heat. When the water begins to boil, add the shrimp and cook for 5 minutes. Drain water and allow the shrimp to cool.
Step 2
Make the Ceviche
Finely chop the red and green bell peppers, jalapeno, red onion and cilantro. Chop each shrimp into quarters. Add these ingredients to a bowl. Juice the limes over the bowl. Add the Tony Chachere’s to the bowl and mix well. Place the bowl in the refrigerator for 15 minutes to allow the flavors to blend together.
Step 3
Plating
Place half the ceviche into a ramekin and press down on the ceviche with a fork to form a mold. Place a bowl-shaped plate upside down on the ramekin and flip over the ceviche. Repeat. Serve ceviche with fried wontons or tortilla chips.

Shrimp Ceviche

Ingredients

Steps

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