Shrimp And Jicama Ceviche |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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When i lived in NYC, South America was a hop away. Every Latin American country has their own version of Ceviche. Hope you like this one. Ingredients:
1 pound fresh fresh medium or large shrimp, cleaned, devined or butterflied |
6 fresh limes juiced and seeds removed |
1/2 bunch fresh coriander ( cilantro), chopped finely |
1 medium sized jicama, diced into squares ( available at your latin american grocers or supermarket) |
1 medium cucumber, diced into squares |
1/2 jalapeno pepper seeded and chopped (you can use more to turn up the heat) |
1 small white or yellow onion, diced into squares |
3 medium firm red roma tomatoes ( or any other succulent red tomatoes) |
tabasco to taste ( optional) |
salt to taste |
Directions:
1. Ok! for those of you who don't care much for raw seafood..or don't get ultra fresh shrimp... the key is to immerse the shrimp, shell on, into a pot of boiling water for about 2 mins. This will cook them. Let them cool, remove the shell, devine them and chop them into pieces. For those of you who do get fresh shrimp, you can follow the recipe below.
2. Chop the shrimp and put them in a bowl
3. Add the lime juice, mix well
4. Add the Jicama, cucumber, onion, jalapeno and tomato
5. Mix well
6. Add the tabasco, salt and cilantro and mix well.
7. Press down on the mixture a little to let the juices seep out and mix.
8. Cover with plastic wrap and chill overnight in the fridge
9. Serve with tortilla chips or fresh crusty bread.
10. Enjoy
11. Please note that if you do use the raw shrimp as i did.. the acid in the lemons and tomatoes will cook the shrimp. The one pictured above has its reddish cooked colour and the acid did the trick.
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