Recipe courtesy of Food Network Kitchen
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Spicy Shrimp-Tomato Ceviche
Total:
2 hr
Prep:
25 min
Inactive:
1 hr 30 min
Cook:
5 min
Yield:
4 to 6 servings
Level:
Easy
Total:
2 hr
Prep:
25 min
Inactive:
1 hr 30 min
Cook:
5 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

Bring 2 inches of water to a boil in a large pot fitted with a steamer basket. Add the shrimp, cover and steam until just pink, 3 to 4 minutes (they'll finish cooking after you remove them from the heat). Spread out on a plate and refrigerate until cold, about 1 hour.

Meanwhile, soak the red onion in ice water for 10 minutes; drain. Whisk the lime juice, pepper paste, ginger, garlic and 1 teaspoon salt in a large bowl until smooth. Peel, devein and roughly chop the shrimp; add to the bowl. Add the red onion, tomato and cilantro and toss. Refrigerate at least 30 minutes and up to 4 hours.

Photograph by Ryan Dausch

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