Sharing a quick, easy and super delicious ceviche recipe where you actually cook the shrimp but retain the perfect texture. This recipe is perfect for a spring or summer barbecue or dinner party!
Hi friends! Are you OK? I hope your week is off to a great start. I’m still working on my Disney Cruise Review post – it should be up on Wednesday! – But today, I want to share a delicious and healthy appetizer recipe: ceviche!
Ceviche is a classic dish that’s especially delicious in the summer. It’s not something I make at home very often, but my friend Katherine brought it over last summer and we all devoured it. It’s fresh, it tastes great, and it’s delicious. When we had family dinner last night, I knew this would be the perfect appetizer.
Here’s the thing, though: “cooking” shrimp in lime juice terrifies me. I know this is a common way to make ceviche, but I know too much about parasites haha.
Yes, the acid in the lime will make the shrimp look opaque and look cooked. It can kill some bacteria, but not all. (You can download my free parasite cleanse guide here!) I don’t eat a lot of raw fish anymore, and while I definitely want ceviche, I’m hoping the heat will kill the bacteria so I can stuff my face without worrying about any creepy crawlies.
So I did what any girl would do: called my chef brother and asked him if I could fry the shrimp first.
He literally laughed at me and told me it was going to be a rubber disaster.
“Blank it. Just for a minute or so, then put it in an ice bath.”
“Okay, so just put it in boiling water for a minute?”
“Yes, but add something so it tastes good. Make a blanching liquid with Sichuan peppercorns and plenty of salt to taste.”
So that’s what I did! It turned out fantastic and I’m so excited to share this recipe with you!
The Best Ceviche Recipe (With Cooked Shrimp!)
raw material:
Blanching liquid: water, salt, pepper
Raw deveined shrimp (I bought them from ButcherBox)
3 large avocados
Juice of 6-8 limes (about 1 cup)
1 1/2 large English cucumber, peeled, seeded and diced
1 red onion, diced
3 large tomatoes, seeded and diced
2 jalapeños, seeded and diced
1 bunch cilantro, diced
Garlic powder, salt, pepper, Sriracha and Worcestershire sauce (secret ingredient!!!)
It’s worth mentioning that I’ve chopped off almost everything with this device, including two of my fingers. It says, “Don’t touch the blades,” which means even when cleaning the blades, even if they don’t “look” sharp. Don’t do this.
(it only works on tomatoes)
instruct:
first step:
Prepare the bleach solution by bringing a large pot of water to a boil. Add a generous pinch of salt, a handful of peppercorns, and if you like, a whole head of garlic, cut in half.
Prepare an ice bath for the shrimp and you’re good to go.
Step two:
Blanch shrimp for 1 minute until opaque. Drain immediately and place in an ice bath.
Step three:
Bring to a boil, add tomatoes, onions, jalapenos, cucumbers, cilantro, and chop avocado. Add to top of bowl.
Chop the shrimp and add to a bowl.
Step 4:
Pour the lime juice over the top and season with garlic powder, salt (use less salt at first, especially if you’re serving it with salty tortilla chips) and pepper. Drizzle Sriracha on top and add about a teaspoon of Worcestershire sauce. mix. Taste it over the nachos (<—this is important!) and adjust seasoning as needed.
devour! ! ! I make this 2-4 hours ahead and store in the refrigerator until serving. You will love it! You can also serve it with 4-ingredient guacamole.
Hello friends: What is your favorite spring or summer appetizer? Welcome to share good products in the message area!
Western Europe
Gina
