How To Make Shrimp Ceviche

 in Demos

Sometimes cooking is like science and sometimes it’s like magic. Ceviche combines a bit of both and shows the true power of high acidity fruit! In this Latin dish, raw fish of your choosing gets cooked with the “heat” created from lemon and lime juice. Throw in some peppers, shallot and cilantro and one of the freshest dishes you could ever dream up is created. Enjoy with mixed greens, crusty bread or crackers for a light and summery dish that’s even better the next day. Follow along with our culinary certificate chef instructor and learn how to make a simple and delicious shrimp ceviche in under 30 minutes.

Shrimp Ceviche

8 – 10 oz fresh shrimp (peeled & deveined, cut into bite sized pieces)
2 lemons (juice and zest)
3 limes (juice and zest)
1 ea red pepper (finely chopped)
1 bunch cilantro (finely chopped)
2 ea shallots (finely chopped)
1 tsp cayenne
2 tbsp olive oil
As needed sea salt

Shrimp ceviche requires just a couple common ingredients.

1. In a large bowl, combine shrimp, red pepper, shallots, and cayenne.
2. Add lemon and lime juice and let sit until shrimp is cooked.
3. Add cilantro and olive oil; season to taste with sea salt. Garnish with thinly sliced green onion.

You can serve the ceviche as a starter, hors d'ourves or main course.

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