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The Best Shrimp Ceviche to Serve on a Lovely Spring Day

Recetas de camarones

March roared in like a lion, and bleated out like a lamb, leaving refreshing, warm weather in its wake — the perfect weather for some delicious ceviche! Here’s a simple little shrimp ceviche recipe to try out on a nice, sunny day.

What You’ll Need.

Before you make any ceviche, you’re going to need to gather the ingredients. Get one pound of peeled and deveined small shrimp, three lemons’ worth of juice, three limes’ worth of juice, one orange-worth of juice, a small cucumber, a quarter-cup of sliced red onion, a quarter-cup of chopped cilantro, two tablespoons of minced picked jalapenos, two minced cloves of garlic, a quarter cup of fresh lime juice, two tablespoons of olive oil, a quarter-teaspoon of salt, and a quarter-teaspoon of cracked pepper.

What You Need to Do.

The first thing you’re going to want to do is cook the shrimp a little bit. Put the whole pound in boiling water for one or two minutes, blanching it, and then shock it with some cold water to end the cooking process. Then, marinate it in all the citrus juice for about 20 minutes, or at least until the shrimp is properly cured. Then, combine it with the rest of the prepared ingredients, and serve!

What to Keep in Mind.

Making ceviche can be a little tricky, because you need to let the fish marinate for the perfect amount of time. Under-marinating it will leave the fish tasting raw. Over-marinating the fish will leave it mushy, and falling apart. Most chefs let their ceviche marinate for between 10 and 20 minutes, until the meat becomes opaque. Also, feel free to use different types of citrus juice and in different amounts. Just be sure you have enough. For every one pound of juice, you should have at least half a cup of citrus juice.

There’s nothing more delightful or refreshing on a lovely Spring day than some delicious ceviche. If you have any questions, or know of any other delectable recetas de comidas perfect for springtime, feel free to share in the comments.

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