Ingredients with Measurements:
- 1 pound of cooked shrimp, peeled and deveined
- 1 cup of fresh lime juice
- 1/2 cup of orange juice
- 1/2 cup of diced red onion
- 1/2 cup of diced red bell pepper
- 1/2 cup of diced green bell pepper
- 1/2 cup of diced cucumber
- 1/4 cup of chopped fresh cilantro
- 1 jalapeño pepper, seeded and minced
- Salt and pepper to taste
Special equipment needed:
- Large mixing bowl
- Sharp knife
- Cutting board
Step-by-step instructions:
1. In a large mixing bowl, combine the cooked shrimp, lime juice, and orange juice. Cover and refrigerate for 30 minutes to 1 hour, or until the shrimp is fully cooked and opaque.
2. Add the diced red onion, red bell pepper, green bell pepper, cucumber, cilantro, and jalapeño pepper to the bowl with the shrimp. Mix well.
3. Season the ceviche with salt and pepper to taste.
4. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to 4 hours, to allow the flavors to meld together.
5. Serve the Cubanitos Shrimp Ceviche chilled, garnished with additional cilantro and lime wedges, if desired.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour (refrigeration time)
Temperature:
Refrigerate at 40°F or below.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 140
Fat: 2g
Carbohydrates: 12g
Protein: 20g
Sodium: 300mg
Sugar: 5g
Substitutions for ingredients:
- Instead of shrimp, you can use cooked crab, scallops, or white fish.
- If you don't have fresh lime juice, you can use bottled lime juice.
- You can substitute lemon juice for the orange juice.
- If you don't have fresh cilantro, you can use fresh parsley or basil.
Variations:
- Add diced avocado to the ceviche for a creamy texture.
- Use diced mango or pineapple instead of cucumber for a sweet and tangy flavor.
- Add a splash of hot sauce or a pinch of cayenne pepper for extra heat.
Tips and tricks:
- Make sure to use fresh, high-quality shrimp for the best flavor.
- Don't overcook the shrimp, or it will become tough and rubbery.
- Serve the ceviche with tortilla chips or on top of a bed of lettuce for a light and refreshing meal.
Storage instructions:
Store leftover ceviche in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Ceviche is best served cold and should not be reheated.
Presentation ideas:
Serve the Cubanitos Shrimp Ceviche in a large glass bowl or individual glasses for an elegant presentation.
Garnishes:
Garnish the ceviche with additional cilantro and lime wedges.
Pairings:
Serve the ceviche with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Black beans and rice
- Grilled corn on the cob
- Plantain chips
Troubleshooting advice:
- If the ceviche is too sour, add a pinch of sugar to balance out the acidity.
- If the shrimp is tough or rubbery, it may have been overcooked.
Food safety advice:
- Make sure to use fresh, high-quality seafood and refrigerate the ceviche at 40°F or below.
- Do not leave the ceviche at room temperature for more than 2 hours.
- Wash your hands and all utensils thoroughly before and after handling raw seafood.
Food history:
Ceviche is a popular seafood dish that originated in Peru and is now enjoyed throughout Latin America and the Caribbean.
Flavor profiles:
The Cubanitos Shrimp Ceviche is tangy, refreshing, and slightly spicy, with a mix of citrus, vegetables, and fresh seafood.
Serving suggestions:
Serve the ceviche as an appetizer or light meal, accompanied by tortilla chips or a side of rice and beans.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Peruvian
Taste: Tangy, Spicy, Citrusy, Savory, Refreshing