Shrimp Ceviche

If you want to add more gluten free and dairy free recipes to your recipe box, Shrimp Ceviche might be a recipe you should try. This recipe serves 6 and costs $6.66 per serving. One portion of this dish contains approximately 108g of protein, 31g of fat, and a total of 794 calories. From preparation to the plate, this recipe takes about 3 hours and 20 minutes. Head to the store and pick up roasted peanuts, garlic clove, salt, and a few other things to make it today. This recipe from Leites Culinaria has 56 fans. A couple people really liked this South American dish. It works well as a main course. Overall, this recipe earns a great spoonacular score of 96%. If you like this recipe, take a look at these similar recipes: Ceviche de Camarón con Coco (Coconut Shrimp Ceviche), COLOMBIAN SHRIMP CEVICHE (CEVICHE DE CAMARONES), and Ceviche de Camaron (Shrimp Ceviche Cocktail).

Servings: 6

Preparation duration: 60 minutes

Cooking duration: 140 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Make the shrimp1. Rinse the shrimp, then peel and devein them, reserving the shells and heads. Set aside.2. Place the shrimp shells and heads in a medium pot with the onion, cilantro, salt, and peppercorns. Cover with the water and bring to a boil over medium heat. Cook for 5 to 10 minutes. Remove the shells and solids with a slotted spoon and discard. Add the shrimp to the pot. Cook until pink and cooked through, barely 1 minute. Using a slotted spoon, transfer the shrimp to a bowl, and let cool. Reserve 1/4 cup cooking liquid.Make the onion relish3. Place the onion and the salt in a medium bowl and cover with cold water. Let sit for 10 minutes, stirring occasionally with your hands.4. Drain the onion in a colander and rinse well under cold running water. Transfer the onion to a medium bowl and add the hot pepper, lime juice, garlic, and cilantro and toss to combine. Add the shrimp and mix well. Let sit for about 10 minutes.Make the tomato sauce5. Place the tomatoes in a blender or food processor and process into a smooth purée (you should have about 3 cups). Strain the purée through a medium-mesh strainer into a bowl, pushing down on the solids to extract as much liquid as possible. Add the orange juice, ketchup, and reserved shrimp broth to the tomato liquid and season with salt to taste. Pour this liquid over the shrimp and onion mixture and stir to combine. Refrigerate until lightly chilled.Make the peanut butter6. While the ceviche chills, prepare the fresh peanut butter. Place the peanuts in a small food processor or a nut butter attachment for a blender and process at high speed until chunky and sorta pastelike. Scoop the peanut butter into a small bowl. (Alternatively, you can just use a large scoop coarsely ground natural peanut butter, preferably with a small handful chopped peanuts stirred into it.)Assemble the ceviche7. Divide the shrimp and a generous amount of sauce among 6 wide bowls or soup plates. Place a dollop of peanut butter and a bit of mustard, if desired, over the shrimp. Garnish with the cilantro and some chopped peanuts and bring to the table. Pass around spoons, as the sauce is very soupy.

 

Step by step:

1. Make the shrimp

2. Rinse the shrimp, then peel and devein them, reserving the shells and heads. Set aside.

3. Place the shrimp shells and heads in a medium pot with the onion, cilantro, salt, and peppercorns. Cover with the water and bring to a boil over medium heat. Cook for 5 to 10 minutes.

4. Remove the shells and solids with a slotted spoon and discard.

5. Add the shrimp to the pot. Cook until pink and cooked through, barely 1 minute. Using a slotted spoon, transfer the shrimp to a bowl, and let cool. Reserve 1/4 cup cooking liquid.Make the onion relish

6. Place the onion and the salt in a medium bowl and cover with cold water.

7. Let sit for 10 minutes, stirring occasionally with your hands.

8. Drain the onion in a colander and rinse well under cold running water.

9. Transfer the onion to a medium bowl and add the hot pepper, lime juice, garlic, and cilantro and toss to combine.

10. Add the shrimp and mix well.

11. Let sit for about 10 minutes.Make the tomato sauce

12. Place the tomatoes in a blender or food processor and process into a smooth purée (you should have about 3 cups). Strain the purée through a medium-mesh strainer into a bowl, pushing down on the solids to extract as much liquid as possible.

13. Add the orange juice, ketchup, and reserved shrimp broth to the tomato liquid and season with salt to taste.

14. Pour this liquid over the shrimp and onion mixture and stir to combine. Refrigerate until lightly chilled.Make the peanut butter

15. While the ceviche chills, prepare the fresh peanut butter.

16. Place the peanuts in a small food processor or a nut butter attachment for a blender and process at high speed until chunky and sorta pastelike. Scoop the peanut butter into a small bowl. (Alternatively, you can just use a large scoop coarsely ground natural peanut butter, preferably with a small handful chopped peanuts stirred into it.)Assemble the ceviche

17. Divide the shrimp and a generous amount of sauce among 6 wide bowls or soup plates.

18. Place a dollop of peanut butter and a bit of mustard, if desired, over the shrimp.

19. Garnish with the cilantro and some chopped peanuts and bring to the table. Pass around spoons, as the sauce is very soupy.

Nutrition Information:

covered percent of daily need

 

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