Chef's At Home: Connie Cosio's Shrimp Ceviche on Toastaditos

Name: Chef's At Home: Connie Cosio's Shrimp Ceviche on Toastaditos
Prep time: 20 min
Cook time: 5 min
Yield: 15
Ingredients: 2 pounds white shrimp peeled and deveined; 10 jalapeños, washed, dried, and stems removed; 10 to 12 limes, divided, plus 4 whole limes for garnish; Sea salt, to taste; 1/2 red onion, diced; 2 large cucumbers; 3 medium tomatoes, drained, seeded and diced; Corn oil, for frying; Corn tortillas

Connie Cosio, chef & owner of Coni'Seafood in Los Angeles, teaches you how to make her favorite shrimp ceviche.

Ingredients

2 pounds white shrimp peeled and deveined
10 jalapeños, washed, dried, and stems removed
10 to 12 limes, divided, plus 4 whole limes for garnish
Sea salt, to taste
1/2 red onion, diced
2 large cucumbers
3 medium tomatoes, drained, seeded and diced
Corn oil, for frying
Corn tortillas

Steps

First, prepare the Nayarit-style salsa verde: Place the jalapeños into a blender with the lime juice. Puree until blended, and add salt to taste. Set aside.
In a non-reactive bowl, combine shrimp, red onion and juice of 5 to 7 limes and set aside to marinate for 5 minutes. Add salt to taste. Add the cucumber, tomato, then stir in the salsa verde. Taste and add salt or a little more lime juice if needed.

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