Shrimp Ceviche
Ingredients
-
1
pound
shrimp, peeled, tails off and deveined
-
½
jalapeño
jalapeño, seeds and ribs removed for less heat if desired
-
1
inch
fresh ginger, peeled
-
2
tablespoons
minced cilantro, plus extra for garnish
-
2
cloves
garlic
-
Juice from 3 to 4
limes
limes
-
Kosher salt
-
¼
cup
peanuts
-
2
Persian cucumbers
Persian cucumbers, cut into small dice
-
1
small
shallot, peeled and diced
Instructions
- Par-boil the shrimp in simmering water for 30 to 40 seconds until they turn pink, then drain and cool under cold water.
- Chop the shrimp into bite-sized pieces and chill in the refrigerator.
- Toast the peanuts in a dry skillet over medium heat for about 1 minute until slightly burnt.
- In a food processor, combine jalapeño, ginger, cilantro, garlic, lime juice, and salt; pulse until pureed.
- Mix the marinade with the chilled shrimp, adding the toasted peanuts, diced cucumber, and shallot. Let sit for 5 to 10 minutes.
- Taste and adjust salt as needed, then serve with tortilla chips.
Nutrition Facts (estimated)
Servings
4
Calories
65
Total fat
5g
Total carbohydrates
4g
Total protein
3g
Sodium
4mg
Cholesterol
0mg
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