Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Spicy Shrimp-Tomato Ceviche
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- Level: Easy
- Total: 2 hr
- Prep: 25 min
- Inactive: 1 hr 30 min
- Cook: 5 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 98
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 5 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 20 g
- Cholesterol
- 152 mg
- Sodium
- 367 mg
Marinate lightly steamed shrimp in an aromatic mix of lime juice, aji paste, red onion, ginger and tomatoes for this impressive appetizer with fiery heat. Considered the national dish of Peru, ceviche is prepared in a variety of ways throughout Latin America and can be customized with your favorite ingredients.
- Level: Easy
- Total: 2 hr
- Prep: 25 min
- Inactive: 1 hr 30 min
- Cook: 5 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 98
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 5 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 20 g
- Cholesterol
- 152 mg
- Sodium
- 367 mg
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.
