Sunday, September 12, 2010

sunday - shrimp ceviche tostadas

Tonight I made this shrimp ceviche recipe from It was my first time making it, and Courtney & I both felt like it was a bit lackluster. I think next time I would double the lime juice and omit or reduce the orange juice to give it more acidity. I used a jalapeño instead of serrano chiles and left out the avocado (mine wasn't ripe enough, unfortunately). I toasted some corn tortillas to create tostadas--lightly spray the tortillas with cooking spray and bake in a 350˚ F oven until crisp, about 8 minutes.

Shrimp Ceviche

Poaching Liquid
2 quarts water
1/4 cup kosher salt

1 pound raw shrimp, peeled and deveined
Juice of 2 lemons
Juice of 2 limes
Juice of 2 oranges
2 medium cucumbers, peeled, seeded, and diced (1/4-inch dice)
1/2 cup finely chopped red onion
1 jalapeño, seeded and finely chopped
2 medium tomatoes, seeded and diced
1 tablespoon roughly chopped cilantro leaves, plus more leaves for garnish
1/4 cup extra-virgin olive oil
1/4 teaspoon kosher salt

Combine water and 1/4 cup salt in a large saucepan; bring to a boil over high heat. Add shrimp and immediately turn off the heat. Let the shrimp sit until just cooked through, about 3 minutes. Transfer to a cutting board until cool enough to handle, about 10 minutes.

Chop the shrimp into 1/2-inch pieces and place in a medium nonreactive bowl. Add lemon, lime, and orange juice. Stir in cucumber, onion, and chiles. Refrigerate for 1 hour.

Stir tomato, avocado, chopped cilantro, oil, and 1/4 teaspoon salt into the shrimp mixture. Let stand at room temperature for 30 minutes before serving. Garnish with cilantro leaves, if desired.

Makes 8 servings.

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