Shrimp Ceviche Image

Shrimp Ceviche

Make this Tonight - "Shrimp Ceviche with Fruit Flavors"

15
Prep Time
(Minutes)
15
Cook Time
(Minutes)

Ingredients

Shrimp Ceviche

  • 8 cups water
  • 1 cup white wine
  • 1/4 cup kosher salt, plus more, to taste, for tortilla chips
  • 2 cloves garlic
  • 2 bay leaves
  • 1 lemon, cut in half
  • 6 shrimp (U16/20), shell on
  • ¼ cup raw unsalted peanuts
  • 2 tablespoons cumin
  • 2 tablespoons smoked paprika
  • 2 corn tortillas
  • canola or vegetable oil, for frying
  • Pineapple Jalapeno Salsa, recipe follows
  • ¼ cup fresh pineapple, diced
  • cilantro leaves, garnish

Pineapple Jalapeno Salsa

  • 1 jalapeno pepper, deseeded, rough chopped
  • 1 ½ tablespoons garlic, rough chopped
  • ½ teaspoon Makrut lime leaves
  • 1 ¼ cups lime juice
  • 4 cups fresh pineapple, rough chopped
  • ½ cup fish sauce
  • 1 tablespoon cilantro, leaves, and tender stems
  • 2 tablespoons + 2 teaspoons sugar
  • Kosher salt, to taste

Steps

Shrimp Ceviche

  1. In a pot, add water, white wine, salt, garlic, bay leaf, and lemon and bring to a boil.
  2. Turn off heat, add shrimp and cook for about 4 minutes.
  3. Put cooked shrimp in an ice bath.
  4. Once cooled, peel and cut in thirds.
  5. Toast peanuts in the oven until slightly toasted, about 4 minutes. Toss with cumin and paprika.
  6. Slice corn tortillas into strips.
  7. In a small pot, add 3-4” of oil and heat to 350F.
  8. Add the tortilla strips and fry until crispy and golden brown.
  9. Remove from oil and toss with salt, to taste.
  10. Mix shrimp with Pineapple Jalapeno Salsa and let marinate for 3-5 minutes.
  11. Plate the shrimp and garnish with toasted peanuts, diced pineapple, and cilantro.
  12. Top with freshly fried tortilla strips.

Pineapple Jalapeno Salsa

  1. Add all ingredients to a blender and puree until completely smooth. Season with salt.