Shrimp Ceviche
Flavors Used:
I love shrimp ceviche, but I often find myself craving it without wanting to wait for the lengthy traditional marinating process. Typically, shrimp ceviche involves the shrimp “cooking” in lime juice, where the acidity breaks down the proteins in the shrimp, similar to the effect of heat. This recipe allows you to enjoy delicious shrimp ceviche in just 30 minutes! Follow these simple steps to create a quick and satisfying appetizer or light meal. The mix of fresh citrus juices and Dan-O’s Chili Lime seasoning takes shrimp ceviche to a whole new level!
Ingredients
- 2 ½ tbsp Dan-O’s Chili Lime
- ½ tbsp Dan-O’s Chipotle
- 1 pound shrimp, peeled and deveined
- Juice of 2 oranges
- Juice of 2 lemons
- Juice of 4 limes
- 1 ripe mango, diced
- 4 Roma tomatoes, diced
- 2 jalapeños, diced (or adjust to taste)
- ¼ bushel cilantro, chopped (include stems)
- 1 onion, diced
Preparation Instructions
- Prepare the Shrimp: In a pot, add the juices of the oranges, lemons, and limes. Then add 2 tbsp of the Dan-O’s Chili Lime.
- Use a cutting board specifically for the shrimp. Remove shells and tails from the shrimp. Lay the shrimp out and stack them slightly. Cut into small pieces.
- Cook the Shrimp: Bring the citrus juices to a boil. Add the shrimp to the boiling juices and turn off the heat. Stir the shrimp to ensure they are well-coated and submerged in the juice.
- Transfer the mixture to a bowl, make sure the shrimp is still submerged and place it in the freezer for about 30 minutes to chill and finish cooking.
- Make the Ceviche: In a large bowl, combine the diced mango, tomatoes, jalapeños, cilantro, and onion.
- After 30 minutes, remove the shrimp mixture from the freezer. Add the shrimp mixture to the ceviche.
- Mix everything gently.
- Sprinkle generously the remaining Dan-O’s Chili Lime and Dan-O’s Chipotle.
- For best flavor, refrigerate for an additional 30 minutes before serving.
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