Spicy Shrimp-Tomato Ceviche
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 98
- Total Fat
- 1
- Saturated Fat
- 0
- Carbohydrates
- 5
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 20
- Cholesterol
- 152
- Sodium
- 367
- Total: 2 hr
- Prep: 25 min
- Inactive: 1 hr 30 min
- Cook: 5 min
Ingredients
1 1/4 pounds large shrimp
1/2 small red onion, thinly sliced
Juice of 3 limes
1 to 2 tablespoons aji amarillo paste (Peruvian yellow pepper paste)
1 teaspoon grated peeled fresh ginger
1/2 clove garlic, grated
Kosher salt
1 medium heirloom tomato, chopped
1/2 cup torn fresh cilantro
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.