Shrimp Ceviche

Updated: Jun 14, 2019

This is great for summer events, it’s so easy to prepare ahead of time and then plate nicely when guests arrive. Ceviche is one of my favorites to serve as a perfect first bite before the main dish comes out. I think it’s very important to have not only drinks, but some appetizers ready when hosting as it brings ease to everything so you don’t have to rush in getting out the rest of the meal.


Pair with Terrazas de los Andes Reserva Torrontes


Servings: 4

Prep Time: 10 min

Total Time: 15 to 20 min



Ingredients

  • 3 pounds U­12 Shrimp, peeled

  • 3 habanero chiles, grilled or roasted

  • 1 16-ounce can coconut milk

  • 4 limes

  • 4 oranges

  • 1 bay leaf

  • 1 teaspoon coriander seeds

  • 3 tablespoons salt

  • 8 cups water

  • extra virgin olive oil

  • lime juice

  • chives , chopped

  • cilantro , chopped

  • ½ cup rice wine vinegar

  • ½ cup pickled onion

Directions

  1. ­In a sauce pot, combine the water, salt, bay leaf, coriander seeds, 2 of the oranges and 2 of the limes squeezed and bring to a boil. In a bowl or container set up an ice bath with ice, water and the remaining 2 limes and oranges, squeezed.

  2. Add the shrimp to the boiling water and let cook for about 2 minutes. Transfer the shrimp the the ice bath and let cool. Dice.

  3. In a blender combine the grilled or roasted habanero chiles, rice vinegar, can of coconut milk and juice of 1 lime. Puree until smooth.

  4. Pour just about a cup of the blended mixture over the diced shrimp, add about 2 tablespoons of extra virgin olive oil and juice of about 1 lime. Add some of the chopped cilantro and sea salt to taste. Mix well and serve in a bowl garnished with pickled onions, chive and cilantro.

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