Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Shrimp Ceviche
- Level: Easy
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 101
- Total Fat
- 2
- Saturated Fat
- 0
- Carbohydrates
- 3
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 19
- Cholesterol
- 123
- Sodium
- 630
- Total: 2 hr 1 min
- Prep: 2 hr
- Cook: 1 min
Ingredients
4 cups fish stock or clam juice
1 pound peeled rock shrimp or 1 1/4 pounds small shrimp, shell on
1 - 2 serrano chiles, stemmed, seeded if desired and finely chopped
1 small red onion, finely diced
2 large bunches cilantro, stems trimmed and roughly chopped
1/4 cup freshly squeezed lime juice
1 teaspoon salt
Directions
- In large saucepan bring stock or clam juice to a boil. Add shrimp and cook, 30 seconds for rock shrimp, 1 minute for shelled shrimp. Strain, reserving the liquid, and spread shrimp on a baking sheet to cool. When cool enough to handle, peel shrimp if necessary. In large bowl place shrimp. Add all other ingredients along with 1 cup reserved cooking liquid. Mix well. Cover with plastic and chill thoroughly before serving.