Alaskan Spot Shrimp – 400 grams frozen (200 grams boiled and peeled)
Organic Persian Limes – 1/4 cup of lime juice (2 Persian limes)
Organic Angel Sweet Grape Tomatoes by Sunset – 15
Red Onion – 1/4 medium size
Fresno Pepper – 1 whole
Fresh Cilantro – a few sprigs
Sea Salt – a pinch to taste
Ceviche – Chile’s diverse topography of coastlines and mountains supplies a wide range of seafood and produce used in the Chilean cuisine. Ceviche, a classic Peruvian appetizer, is also prepared in other countries in Central and South America. Traditionally, Ceviche is made with fresh raw fish or shellfish, mixed with vegetables and herbs, and marinated in lime juice. In Chile, Ceviche is made with various seafood, tomatoes and fresh cilantro that adds extra aroma and flavor. In our recipe, we select Alaskan Spot Shrimp flash-frozen at sea, for their naturally sweet flavor. We use organic Persian Limes that have a juicy texture and an acidic flavor. Organic Angel Sweet Grape Tomatoes are wonderfully sweet tomatoes produced by Sunset, a family-owned produce company. Fresno Pepper is a medium-spicy chili pepper with a fruity flavor. We combine the boiled shrimp with the other ingredients just before serving to preserve their natural sweetness. Our Shrimp Ceviche, an easy to make appetizer, delivers complex flavor and complimentary textures.
Step 1 – Put the frozen shrimp in a pot of boiling water and boil for three minutes. Drain the shrimp and put into a bowl with ice water (water with ice) to stop the cooking process. Peel the shrimp and set aside.
Step 2 – Extract the fresh juice from the limes. Cut the Fresno pepper in half, remove the seeds and thinly slice. Chop finely the tomatoes and the cilantro, and julienne the red onion.
Step 3 – Combine all ingredients and mix until well incorporated. Place the shrimp ceviche in the glass bowls or ceramic bowls and serve immediately.
Step 4 – Enjoy the Shrimp Ceviche, a delicious citrus-infused appetizer! Note: Traditionally, the raw seafood is marinated in the citrus juice so the citric acid of the juice activates the denaturation process, similar to the cooking process. In our recipe, we boil the frozen spot shrimp for a few minutes, combine with other ingredients and serve the ceviche right away.