1 Video | Photo: Shrimp Seviche "Xni Pec" (Seviche de Camarones Xni Pec) Recipe
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
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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By bball23rachel
on February 27, 2011
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I LOVE this recipe it is one of the best of the best! I used 3 lemons and like 4 limes. And it tasted good too. And instead of regular tortilla chips i used the tostitos lime chips it was even better! This is a very good recipe!
By cricketbcat
Maggie Valley, NC
on August 15, 2010
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We loved it, very light and cool on a hot summer day. I like a shrimp ceviche over one with fish. Very tasty and perfect for today. We'll be having this again!
By luisaromo_12919510
Stickneyii, 52
on June 07, 2010
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Dear Alinda your observation is correct. Ceviche is the correct one.
Here is a brief variation of this recipe, with the Xni-Pec salsa as is -habanero chile-
Ceviche Xni-Pec -Featured at -Chicago Tonight channel 11 & CHECK PLEASE!!
Ingredients:
1 chiles habanero or more to taste, diced
1 red onion, diced
3 red tomatoes, diced
6 limes, juiced
? cup cilantro; chopped
2 cups shrimp; peeled, de-veined and ready to eat
2 tsp salt
Directions:
1 In a bowl, place the ready to eat shrimp and stir in the lemon juice, set aside
2 Chop the onion very finely
3 Finely dice the tomatoes (about ? inch cubes
4 Chop the cilantro very finely
5 Chop the habanero very finely - take out the seeds using gloves-
6 Mix all chopped items in a bowl, habanero, cilantro, onion and the shrimp on lemon juice
7 Season the mixture with salt to taste
Eat it fresh, with nacho chips
Alpana Singhs Wine Recommendation
Mandrarossa Chardonnay ? Sicily, Italy $9
Read all 10 reviews