Shrimp Seviche "Xni Pec" (Seviche de Camarones Xni Pec)

Total Time:
4 hr
Prep:
1 hr
Inactive:
3 hr

Yield:
8 servings
Level:
Easy

Ingredients
  • Seviche:
  • 2 pounds small (41 to 50 per pound) shrimp, peeled and deveined, see Cook's Notes
  • 3 lemons, juiced
  • 3 limes, juiced
  • 2 oranges, juiced
  • Xni Pec:
  • 1 large tomato, seeded, and cut into medium dice (about 1 1/4 cups)
  • 1/3 cup freshly chopped cilantro leaves
  • 1/3 cup olive oil
  • 1/4 cup finely diced Spanish onion
  • 1 teaspoon finely chopped chile pepper, see Cook's Notes
  • 1 lime, juiced
  • Salt and freshly ground black pepper
  • Good quality corn tortilla chips, for serving
Directions
Watch how to make this recipe.
  • To make the seviche: Toss the shrimp with the lemon, lime and orange juices in a large non-reactive bowl. Refrigerate for a minimum of 3 hours or until the shrimp have turned opaque.

  • While the shrimp is "cooking," make the Xni Pec: Toss the tomato, cilantro, olive oil, onion, chile, and lime juice in a bowl to mix. Season with salt and pepper, to taste.

  • When the shrimp are ready, drain them and discard the marinade. Toss with the Xni Pec. Divide among martini glasses or other serving dishes and garnish each with a corn tortilla chip. Pass remaining chips separately.

  • Cook's Notes: Peeled and deveined shrimp are now available at most markets. You will save a considerable amount of prep time by purchasing "P and D" shrimp instead of those that need to be peeled and deveined.

  • Choose your chile depending on how much heat you can tolerate. I love heat, so I would go with a habanero chile seeds and all, about the hottest there is, for this. For a milder dish, choose serranos or jalapenos and remove the seeds before chopping.


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