Shrimp Ceviche For One!
Ok, maybe you can share as an appetizer! Fresh shrimp ceviche prepared in a Mexican molcajete!
Servings 1 Serving
Equipment
- Molcajete
Ingredients
- Coarse sea salt
- 1 large clove of garlic
- 1/2 tbsp dried chile piquin or chile de arbol crushed
- 1/2 tsp Mexican oregano
- 4 large limes juiced
- 5 uncooked extra large or jumbo shrimp peeled and devein
- 4 previously cooked peeled and devein jumbo or extra large shrimp
- 1/4 c onion thinly sliced
- 1/3 c mini cucumbers sliced
- 5-6 cherry tomatoes sliced
- 1-2 tsps Maggi seasoning or soy sauce
- 2 large radishes sliced thin
- 1/2 tbsp cilantro finely chopped
- Corn tostadas, chips or saltine crackers
- Mexican style hot sauce
- More lime wedges
Instructions
- To the molcajete, add the roughly chopped garlic and 1/3 tsp salt. Grind into a paste
- add the chile piquin and grind in to the garlic and salt. Do the same with the oregano.
- Pour in the lime juice. Using a small wooden spoon, stir well to combine.
- Add the uncooked shrimp into the lime juice mix. Stir well to combine. Chill for 20 minutes.
- When ready mix in the remaining ingredients, onion, cucumber, tomatoes, cooked shrimp, maggi seasoning, radishes and cilantro. Stir well to combine. Taste for salt. Mix in a little fresh ground pepper and chill for 20 minutes or until ready to serve.
- Serve with extra crushed chile piquin, lime wedges, hot sauce and tostadas. I was out of avocado on this day, but that would be delicious!
Notes
If you are not crazy about the idea of cooking the raw seafood in the lime juice, don't stress about it. You can poach the shrimp in rapidly boiling salted water for 3 minutes. Of course, it's not technically going to be a true ceviche, but it's still delicious! The lime juice addition will be to taste once you mix all of your ingredients.