I do agree that this recipe has a lot of knife work involved, but it's totally worth it. I too used precooked frozen shrimp and just thawed it out.. a lot less hassle and no heat in the kitchen. I have to agree that the orange juice is essential, not only does it cut the acidity but it also adds a brightness to the ceviche. I forgot the olive oil but honestly, I don't think it needs it. Don't be scared of the serrano peppers! As long as you remove the seeds as suggested, it won't be too spicy. Trust me, I'm a wimp and this was probably too mild for me.. I might leave some seeds in the future.. just a tad.. but I will definitely be making this again!
From EatingWell: March/April 2010
Traditional ceviche consists of raw seafood tossed with an acidic marinade (think: citrus juice or vinegar) that “cooks” the fish. We cook the shrimp before marinating it. This recipe originally appeared on Emeril Green, Emeril Lagasse’s cooking show on Planet Green. Lagasse has his own brand of frozen wild American shrimp, which meet strict U.S. environmental standards. The shrimp taste sweet and “they just smell like the sea,” according to Emeril. Serve this with tostones (fried plantain chips) or tortilla chips. (Recipe courtesy of Emeril Lagasse, Martha Stewart Living Omnimedia, Inc.)
10 Reviews for Shrimp Ceviche
When I am repeatedly asked to bring this specific appetizer to a dinner party, you know its good. I made it with shrimp, scallops, and lobster (langostinas). Skipped the cucumber. Totally disagree with leaving out the orange. It is critical to softening the acidic taste commonly found in most ceviche
I've made this a total of 3 times so far. The 3rd time I took it to work for a potluck and everyone ate it all. They loved it and requested I bring it again. It's really good. I just have sensitive skin so I have to wear gloves when handling the citrus and most especially, the chiles.
This is one of my favorite recipes! It's light and healthy and absolutely delicious!
I tend to use the pre-cooked small shrimp from the grocery store freezer because it's usually the least expensive option. I just defrost them in cold water and drain.
It's a bit time consuming with all the dicing, but absolutely worth it!! I would recommend cutting the oil just a bit. It always comes out a little too oily when I use the full amount. It's delicious either way!
Preparation was easy. Left out the cucumber as I didn't have any, same with the orange juice. I tablespoon of red wine vinegar substituted instead.
The TASTE is great! I'd recommend this to anyone who likes knife work!
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