Though shrimp ceviche has a taste more similar to cooked seafood than raw shrimp - as it would happen with sushi - this dish is raw, the perfect treat for the sushi lover in your life.
- Squeeze limes and pour juice into a glass bowl or pan (do not use metal).
- Chop shrimp into 4-5 pieces depending on size.
- Place the shrimp, onions, red pepper, jalapenos, and parsley and/or cilantro into the glass bowl.
- Allow mixture to sit on the kitchen counter for up to 2 hours. Then refrigerate.
- Refrigeration is done when the shrimp are pink and opaque.
- Before serving, taste for spiciness. If not hot enough for you, add a few drops of Pepper Sauce.
Ceviche is a dish of finely sliced fish or seafood marinated in citrus fruit juice. The citric acid pickles the fish, effectively “cooking” it without heat. Ceviches originated in Peru and extended to other Central American countries, becoming also a part of their cuisine. Every country adds some favorite ingredients -cilantro, in Panama's case- to the marinade and use their local fish and seafood as base.
Ceviche can be an appetizer or served as main course. Serve with cracker and salad on the side.
Percent daily values based on a 2000 calorie diet. Nutrition information calculated from recipe ingredients.