Shrimp Ceviche
- Prenatal pick
- Heart-healthy
- Lactose free
- Low calorie
Marinated seafood dishes called ceviche (cebiche) are popular throughout South and Central America. After three hours of marinating, the shrimp will still be translucent in the centre; this is the authentic way of preparing ceviche. After six hours, the shrimp are almost cooked through by the citrus juice. If you prefer fully cooked shrimp, you can achieve this by boiling the shrimp for 60 seconds instead of 10.
Ingredients
- 1/3 cup (75 mL) each fresh lemon, lime and orange juices
- 1/4 cup (60 mL) finely chopped onion
- 1 tsp (5 mL) Dijon mustard
- 3/4 tsp (4 mL) salt
- 1/4 tsp (1 mL) pepper
- 1/4 tsp (1 mL) granulated sugar
- 1-1/2 lbs (750 g) large shrimp, peeled and deveined
- 1 to 3 finely chopped seeded hot green or red peppers
- 1 large ripe tomato, peeled, seeded and finely chopped
- Half sweet green pepper, finely chopped
- 1/2 cup (125 mL) finely diced cucumber
- 2 green onions, finely sliced
- Half head of iceberg lettuce, shredded
- 2 tbsp (30 mL) each minced fresh coriander and parsley
Preparation
In glass or ceramic bowl, mix together lemon, lime and orange juices, onion, mustard, ½ tsp (2 mL) of the salt, pepper and sugar; set aside.
In saucepan, bring 8 cups (2 L) water to boil; cook shrimp just until pink, about 10 seconds. Drain and rinse with cold water until cool; drain again. Add to citrus mixture, mixing well to coat shrimp. Cover and refrigerate for at least 3 hours or up to 6 hours.
Meanwhile, mix together hot peppers, tomato, sweet pepper, cucumber, green onions and remaining salt. Set aside.
Line serving platter with lettuce. Spoon shrimp over lettuce and top with tomato mixture. Sprinkle with coriander and parsley.
In saucepan, bring 8 cups (2 L) water to boil; cook shrimp just until pink, about 10 seconds. Drain and rinse with cold water until cool; drain again. Add to citrus mixture, mixing well to coat shrimp. Cover and refrigerate for at least 3 hours or up to 6 hours.
Meanwhile, mix together hot peppers, tomato, sweet pepper, cucumber, green onions and remaining salt. Set aside.
Line serving platter with lettuce. Spoon shrimp over lettuce and top with tomato mixture. Sprinkle with coriander and parsley.
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