Hello cooks and cooks, welcome to Paulina Kitchen! What do you think if we make a fresh dish today, of those that we like loaded with flavor and color? Today I invite you to try shrimp ceviche, a citrus and marine dish to enjoy, if possible, with the feet in the sand.
While preparing a good ceviche with shrimp is something simple, it has some secrets and there are key details, such as shrimp cleaning and maceration time in lemon.
That is why today we are going to share all the necessary tips to prepare the Ceviche recipe with shrimp perfectly. So you can open that beer to start cooking and enjoy.
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About the shrimp ceviche
What distinguishes the shrimp ceviche is the freshness of its ingredients, especially the shrimp that "cook" in lemon or lime juice , which gives them a firm texture and an citrus flavor .
The shrimp ceviche is one of those recipes that has managed to conquer palates worldwide. Fish Ceviche recipes , such as the Mero ceviche or the pejerrey ceviche , are found in an internal debate between Peru and Chile, the Ceviche de Camarón recipe is disputed between several Latin American countries, such as Ecuador, Colombia and Mexico.
It is said that the true secret of Ceviche with shrimp lies in the balance between the acidity of the lemon or the lime, the spicy and the freshness of the vegetables, such as the tomato (tomato), the onion and the coriander.
What ingredients the shrimp ceviche carries
- Fresh shrimp : The star of the plate. It is important that they are of good quality and, if possible, bought the same day.
- Lemon or lime juice : the acid that "cooks" the shrimp and gives them that characteristic citrus touch.
- Jitomate : It brings freshness and a little sweetness to the ceviche.
- Purple onion : its strong flavor contrasts perfectly with the rest of the ingredients.
- Fresh coriander : essential to give that herbal and aromatic touch.
- Chile Serrano or Jalapeño : To give it the spicy flavor that you cannot miss in a good Mexican ceviche .
- Cucumber : It is optional to include it but it gives it an extra freshness and crocancy.
- Avocado (avocado) : a creamy touch that balances with the acidity of the lemon.
The cooking of the shrimp for ceviche: the question of the million
One of the most common questions when preparing shrimp ceviche is how long do shrimp cook? And here comes one of the great curiosities of the Mexican ceviche: the shrimp do not cook in the fire, but a soft cooking with the acid of the lemon or lime juice is performed.
- The acidity of the juice of a citrus such as lemon or lime acts on shrimp and denatures its proteins , achieving very soft cooking without heat. This results in a firm texture and a pink color .
The ideal time to leave shrimp in lemon is about 20-30 minutes , so that they acquire the right texture without losing their freshness. If they leave too much time, they could be hard and lose that tenderness that characterizes them.
A good trick to know if the shrimp are ready is to observe their color . When they go from being translucent to having an opaque rose, it is a sign that they are perfectly "cooked."
5 characteristics of shrimp ceviche that make it unique
- Freshness : A good shrimp ceviche should always have fresh ingredients . It is a dish that is better enjoyed at the time.
- Acidity : Lemon or Lima is one of the key ingredients of Ceviche de Camarón recipe. Not only "cooks" the shrimp, but also gives that citrus touch that balances the dish.
- Texture : The combination of the shrimp terneza, the crocancy of the onion, the softness of the tomato, and the creaminess of the avocado create a party in each bite of Ceviche de Camarón.
- Spicy flavor : the Serrano or Jalapeño Chile is another essential ingredient of the shrimp ceviche, which gives it a touch of itching that is combined with the acidity of the lemon.
- Flexible : The shrimp ceviche can be enjoyed on any occasion , either as an entrance, main course or even as an appetizer, such as Ceviche's toast.
How to make ceviche with shrimp: key steps
- Shrimp preparation : shrimp must be peeled and clean, such as when we make shrimp cocktail . It is key to remove the dorsal vein carefully, with the help of a small knife.
- Marinada in lemon : the shrimp are placed in a glass container and covered with the fresh lemon juice and let stand until they acquire a pink color. Then they can strain to remove a little from the lemon juice.
- Incorporation of ingredients : the rest of the ingredients such as tomatoes, purple onion, coriander, chili and cucumber are added, all well chopped.
- Final touch : just before serving the shrimp ceviche, fresh avocado cubes are added for the creamy touch.
- Brief rest : it is recommended to let the shrimp ceviche rest in the refrigerator a few minutes before serving for flavors to integrate well.
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Ceviche de Camarón recipe
Yields: 6-8 portions
Preparation time : 40 minutes + 20 rest
Ingredients
- 1 kg of fresh shrimp, peeled and uncomfortable
- 1 cup of lemon juice or fresh lime (approximately 10-12 lemons)
- 3 medium tomatoes, chopped in small cubes
- 1 chopped large purple onion
- 1 medium cucumber, peeled and chopped in small cubes
- 2 serranos or jalapeños (to taste) chopped
- 1 bunch of chopped fresh coriander
- 2 mature avocados cut into cubes
- Salt and pepper to taste
- Corn toast or salty cookies to accompany
How to make shrimp ceviche in 5 steps
- Place shrimp in a glass or ceramic container, to avoid reactions with lemon acid. Cover the shrimp with fresh lemon juice and let stand in the refrigerator 20-30 minutes (depending on the size), or until the shrimp acquire a pink color and a firm texture.
- Once the shrimp are ready, drain the excess lemon juice a bit, leaving a small amount to maintain freshness. Add the tomatoes, the purple onion, the cucumber, the chiles and the finely chopped coriander. Mix everything gently so that the ingredients are integrated without breaking the shrimp.
- Salpimentar at ease. It is important to test the ceviche at this point to adjust the seasoning and acidity. If a more acidic touch is sought, a little more lemon juice can be added.
- Just before serving, incorporate avocado cubes. Mix with care so that the avocado does not disarm.
- Let the ceviche stand in the refrigerator for about 10 minutes for flavors to integrate even more. Then serve the very cold shrimp ceviche, accompanied by crispy corn toast or salty cookies.
