Easy shrimp ceviche, that’s right! There really is nothing too difficult about preparing ceviche. Hardest part, for me, is peeling and cleaning the shrimp. Nowadays, there are many markets that sell the fresh shrimp cleaned and ready to go. What’s different about this recipe? Crispy, crunchy jicama and carrot! That’s right! Keep reading!
Ceviche Is Not For Everyone!
Whether it’s the texture or fear of the thought of eating raw seafood. ceviche is not everyone’s “cup of tea.”
Ceviche Or Aguachile?
In most cases, people that enjoy eating aguachile are not afraid of eating semi raw seafood. Raw seafood is served minutes after fresh lime juice and spices are mixed in when it comes to aguachile. Ceviche can cook in the lime juice for 30 minutes to an hour or more. Depends on who’s preparing it. I personally love aguachile, but have had different experiences with the results. I was told that if the shrimp was previously frozen that it could affect the texture and color of the shrimp once you added the lime juice.
To Chop Or Not To Chop?
Chopped shrimp is a lot easier to eat when serving ceviche on tostadas. But when you see that whole pink and plump shrimp it looks so refreshing and appetizing! I mix some whole cooked shrimp with the chopped and it really changes the look of the dish.
Fresh or Frozen Shrimp?
Frozen is my first choice always. Why frozen? If I lived in a coastal city where I could purchase really fresh seafood, I would! Frozen seafood is flash frozen soon after it is caught. That works for me! Look for a good quality brand that is freshly stocked often and defrost as directed.
Easy Shrimp Ceviche With Jicama
Ingredients
- 2 lbs large shrimp peeled and deveined
- Juice of 8-9 large limes plus more limes for serving
- 1 cup jicama finely diced
- 2 serrano peppers minced
- 1/2 cup red onion finely diced
- 3 tbsp cilantro finely chopped
- 1/2 medium cucumber peeled, seeded and sliced in half moons
- 1 small carrot grated
- 1 large avocado sliced
- Salt and pepper to taste
- Your favorite Mexican hot sauce
- 12 corn tortilla tostadas
Instructions
- Rinse the clean shrimp. Separate 1/2 pound in a bowl. Take the remaining shrimp and chop into small pieces. Transfer chopped shrimp to a glass bowl or ceramic dish.
- In a medium pot, bring 4 cups of water to a boil. Drop in the reserved half pound of uncooked shrimp. Cook for 3 minutes or until shrimp turns opaque and pink. Drain and chill.
- Cover the chopped shrimp with lime juice. Cover and chill for 30 minutes.
- When you have all your ingredients ready, remove all the shrimp from refrigerator. Season the shrimp in lime juice with salt and pepper, to taste. On top of that shrimp add jicama, serrano, red onion, cilantro, cucumber, cooked shrimp and shredded carrot. Cover and chill for another 30 minutes.
- When ready to serve, remove ceviche from refrigerator. Gently mix everything together. Season to taste. Add avocado on one side of bowl. This way everyone can add their own avocado and the ceviche won't get muddled from the avocado. Serve on tostadas with extra lime wedges and hot sauce.
Notes
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