Ingredients with Measurements:
- 1 lb. of fresh shrimp, peeled and deveined
- 1 cup of sea grapes, rinsed and chopped
- 1 red onion, finely chopped
- 1 jalapeño pepper, seeded and finely chopped
- 1/2 cup of lime juice
- 1/4 cup of orange juice
- 1/4 cup of cilantro, chopped
- Salt and pepper to taste
Special equipment needed:
- Large mixing bowl
- Sharp knife
- Cutting board
- Citrus juicer
Step-by-step instructions:
1. Rinse the shrimp under cold water and pat dry with paper towels.
2. Cut the shrimp into small pieces and place them in a large mixing bowl.
3. Add the chopped sea grapes, red onion, and jalapeño pepper to the bowl.
4. In a separate bowl, whisk together the lime juice, orange juice, and cilantro.
5. Pour the citrus mixture over the shrimp and sea grape mixture.
6. Season with salt and pepper to taste.
7. Stir everything together until well combined.
8. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.
9. Serve chilled.
Time:
Preparation time: 20 minutes
Cooking time: N/A
Total time: 50 minutes (including chilling time)
Temperature:
Refrigerate for at least 30 minutes before serving.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 172
Fat: 2g
Carbohydrates: 10g
Protein: 27g
Sodium: 276mg
Sugar: 3g
Substitutions for ingredients:
- If you can't find sea grapes, you can substitute with diced cucumber.
- If you don't have fresh cilantro, you can use dried cilantro or substitute with fresh parsley.
Variations:
- You can add diced avocado to the ceviche for a creamier texture.
- For a spicier kick, add more jalapeño pepper or a pinch of cayenne pepper.
- You can substitute the shrimp with diced scallops or white fish.
Tips and tricks:
- Make sure to use fresh seafood for the best flavor.
- Don't over-marinate the ceviche, as the citrus acid can "cook" the seafood and make it tough.
- Serve the ceviche with tortilla chips or on top of a bed of lettuce.
Storage instructions:
Store any leftover ceviche in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
This ceviche is best served cold and should not be reheated.
Presentation ideas:
Serve the ceviche in a clear glass bowl or individual glasses to show off the colorful ingredients.
Garnishes:
Garnish with additional cilantro leaves and lime wedges.
Pairings:
Serve with a light and refreshing white wine, such as a Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
Serve with tortilla chips, sliced avocado, or a side of rice and beans.
Troubleshooting advice:
If the ceviche tastes too acidic, add a pinch of sugar to balance out the flavors.
Food safety advice:
Make sure to use fresh seafood and refrigerate the ceviche immediately after making it. Do not leave it out at room temperature for more than 2 hours.
Food history:
Ceviche is a popular dish in Latin America and is believed to have originated in Peru.
Flavor profiles:
This ceviche is tangy, refreshing, and slightly spicy.
Serving suggestions:
Serve as an appetizer or light lunch.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
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Occassion: N/A
Region: Peruvian