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:

1 teaspoon black peppercorns

2 tablespoons finely chopped cilantro or more to taste

A few sprigs fresh cilantro

2 teaspoons coarse sea salt

Chopped fresh cilantro leaves

1 garlic clove, mashed to a paste

Juice of 4 large limes, about 1/2 cup

Juice of 4 large oranges, about 1 1/4 cups

3 tablespoons ketchup

1 large (about 12 ounces) red onion, peeled and thinly slivered lengthwise

Coarsely chopped roasted peanuts

4 ounces (about 1 cup) lightly roasted, unsalted, shelled peanuts

2 teaspoons salt, or to taste

1 pound medium shrimp, with shells and heads intact

2 pounds very red vine-ripened medium tomatoes, cored and coarsely chopped

6 cups cold water

Equipment:

pot

slotted spoon

bowl

colander

food processor

sieve

blender

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:

Quickview
362k Calories
34g Protein
17g Total Fat
19g Carbs
71% Health Score
Limit These
Calories
362k
18%

Fat
17g
27%

  Saturated Fat
2g
19%

Carbohydrates
19g
6%

  Sugar
8g
9%

Cholesterol
215mg
72%

Sodium
2377mg
103%

Get Enough Of These
Protein
34g
70%

Selenium
49µg
71%

Manganese
1mg
69%

Vitamin B3
8mg
41%

Phosphorus
409mg
41%

Vitamin C
28mg
35%

Copper
0.59mg
30%

Vitamin B6
0.59mg
30%

Magnesium
113mg
28%

Vitamin A
1398IU
28%

Potassium
925mg
26%

Vitamin B1
0.36mg
24%

Fiber
5g
23%

Zinc
3mg
21%

Folate
79µg
20%

Calcium
184mg
18%

Iron
3mg
18%

Vitamin K
17µg
17%

Vitamin B12
0.76µg
13%

Vitamin E
1mg
12%

Vitamin B5
1mg
10%

Vitamin B2
0.17mg
10%

Vitamin D
0.16µg
1%

covered percent of daily need
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Related Videos:

Fresh and Easy Shrimp Ceviche - How to Make Homemade Shrimp Ceviche

 

How to Make Avocado Shrimp Ceviche

 

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