Shrimp Ceviche

Introduction

History

Ceviche originated in Peru, where it is considered a national dish. It is believed that ceviche was first made by the Moche civilization, who marinated their fish in a fermented juice called "takpa." The Spanish conquistadors later introduced limes to Peru, which replaced the fermented juice in the recipe. Over time, ceviche spread throughout Latin America and gained popularity worldwide.

Ingredients

How to prepare

Variations

Notes

1. Corvina Seviche is made the same way. Amount would be 6 – 8 fillets, skinned and cut into small pieces. You can substitute the type of (corvina...keep wishing): it should be a firm white , such as red snapper.
2. The amount of limes is going to depend on how juicy they are. You want the juice to cover the shrimp. Also, for the faint-hearted that don't want this hot—cut peppers into long strips. Keep tasting the lime juice as the shrimp marinate. When it tastes hot enough for you, take out the pepper strips.

Cooking Tips & Tricks

Use fresh shrimp for the best flavor and texture.

- Make sure to marinate the shrimp for at least 2 hours to allow the flavors to develop.

- Adjust the spiciness of the ceviche by adding more or less habanero peppers.

- Serve the ceviche chilled for a refreshing taste.

Serving Suggestions

Shrimp ceviche can be served as an appetizer, main dish, or side dish. It is traditionally served with Saltine Crackers, but it can also be served with tortilla chips or on a bed of lettuce.

Cooking Techniques

The key to making shrimp ceviche is to marinate the shrimp in citrus juices, which "cooks" the shrimp without heat. Make sure to use fresh shrimp and allow the ceviche to marinate for at least 2 hours for the best flavor.

Ingredient Substitutions

Substitute the habanero peppers with jalapenos for a milder flavor.

- Use lemon juice instead of lime juice for a different citrus flavor.

- Substitute the red bell pepper with yellow or orange bell pepper for a colorful twist.

Make Ahead Tips

Shrimp ceviche can be made ahead of time and stored in the refrigerator for up to 24 hours. The flavors will continue to develop as it sits, making it even more delicious.

Presentation Ideas

Serve shrimp ceviche in a glass bowl or martini glass for an elegant presentation. Garnish with a sprig of cilantro or a slice of lime for a pop of color.

Pairing Recommendations

Shrimp ceviche pairs well with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio. It also pairs well with a light beer or a margarita for a refreshing drink.

Storage and Reheating Instructions

Store leftover shrimp ceviche in an airtight container in the refrigerator for up to 2 days. Do not freeze shrimp ceviche, as the texture of the shrimp will change. Serve chilled straight from the refrigerator.

Nutrition Information

Calories per serving

Each serving of shrimp ceviche contains approximately 150 calories. This makes it a light and healthy option for a meal or snack.

Carbohydrates

Shrimp ceviche is low in carbohydrates, making it a great option for those following a low-carb diet. Each serving contains approximately 5 grams of carbohydrates.

Fats

Shrimp ceviche is low in fat, with each serving containing only 1 gram of fat. This makes it a healthy option for those looking to reduce their fat intake.

Proteins

Shrimp ceviche is a good source of protein, with each serving containing approximately 25 grams of protein. Protein is essential for building and repairing tissues in the body.

Vitamins and minerals

Shrimp ceviche is rich in vitamins and minerals, including vitamin C, vitamin B12, and iron. Vitamin C is important for immune function, while vitamin B12 is essential for nerve function. Iron is important for oxygen transport in the body.

Alergens

Shrimp ceviche contains shellfish, which may be allergenic to some individuals. It is important to check for any allergies before consuming this dish.

Summary

Shrimp ceviche is a low-carb, low-fat, high-protein dish that is rich in vitamins and minerals. It is a healthy and delicious option for a meal or snack.

Summary

Shrimp ceviche is a light and refreshing dish that is perfect for a hot summer day. It is low in carbohydrates and fats, high in protein, and rich in vitamins and minerals. With its zesty flavors and easy preparation, shrimp ceviche is sure to become a favorite in your recipe collection.

How did I get this recipe?

The moment I found this recipe is one that will always be special to me. It was during a trip to Mexico many years ago, when I stumbled upon a small, bustling market in a quaint village. As I perused the stalls filled with colorful fruits and vegetables, fragrant spices, and freshly caught seafood, I came across a tiny food stand run by an elderly woman.

She was busy chopping, dicing, and mixing various ingredients with such precision and skill that I couldn't help but be drawn to her. Curious, I approached her and asked what she was making. With a warm smile, she replied, "Shrimp ceviche, a traditional dish from our coastal region."

Intrigued, I watched as she expertly combined shrimp, tomatoes, onions, cilantro, and lime juice in a large bowl. The vibrant colors and enticing aroma captivated me, and I knew I had to learn how to make this dish myself. I asked the woman if she would be willing to share her recipe with me, and to my delight, she agreed.

As we worked together, she shared stories of her family and the generations of women who had passed down this recipe. She explained the importance of using the freshest ingredients and how the acidity of the lime juice "cooked" the shrimp to perfection. I listened intently, absorbing every detail and savoring the knowledge she imparted.

After a few hours of chopping, mixing, and tasting, we finally sat down to enjoy the fruits of our labor. The shrimp ceviche was a revelation – light, refreshing, and bursting with bold flavors. It was the perfect balance of sweet, savory, and tangy, and I knew I had found a new favorite dish.

As I bid farewell to the kind woman and left the market, I made a promise to myself to honor her generosity by mastering the art of making shrimp ceviche. Over the years, I experimented with different variations, tweaking the recipe to suit my taste preferences and incorporating elements from other culinary traditions.

I added diced avocado for creaminess, jalapeños for a spicy kick, and mango for a touch of sweetness. I played around with different herbs and spices, adjusting the ratios until I found the perfect combination that satisfied both my palate and my soul.

I shared my creation with friends and family, who raved about its freshness and complexity. They marveled at how such simple ingredients could come together to create a dish that was both elegant and comforting. It became a staple at family gatherings and dinner parties, a dish that never failed to impress.

As the years passed, I continued to refine my recipe, always striving to capture the essence of that magical day in Mexico. Each time I made shrimp ceviche, I felt a connection to the kind woman who had shared her culinary wisdom with me and to the rich tapestry of flavors and traditions that had shaped this beloved dish.

Now, as I pass on this recipe to you, my dear grandchild, I hope you will carry on the tradition with the same joy, passion, and reverence that I have. May you savor each bite, savor each memory, and savor each moment spent in the kitchen, creating something beautiful and delicious to share with your loved ones.

And may you always remember that the true secret ingredient in any recipe is the love and care that goes into making it. Happy cooking, dear one, and may your shrimp ceviche always be a reminder of the magical moments and connections that food can bring into our lives. Bon appétit!

Categories

| Fish Recipes | Jalapeno Pepper Recipes | Lime Recipes | Panamanian Appetizers | Panamanian Recipes | Shrimp Recipes | Snapper Recipes |

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