Classic Ceviche a la Chef Louise y Chef Bernardo

So, we last met over Tropical Ceviche, before my new commercial kitchen ramblings! Any thoughts? Did you try making it? Ceviche is very easy to make, not much to do other than shop for fresh ingredients, chop, wait and serve. The following is very simple to make.

So Classic Shrimp Ceviche is actually easier than the Tropical (less ingredients):

This makes about 8 servings as ‘soup’ or a great amount as an appetizer served with tortilla chips

-1 lb cooked shrimp (20-25/per pound), peeled and devained, chopped OR bring 2-quarts water and 3 TBSP salt to boil and add 1 lb RAW shrimp, immediately remove from heat and let cook through, about 3 minutes. Let cool completely and chop

-Lemon juice from 2 lemons

-Lime juice from 2 limes

-Orange juice from 2 oranges

-1 Cup diced cucumber (peeled and seeded)

-1/2 Cup finely chopped red onion

-2 Serrano (or Jalapeno) chiles (seeded and finely chopped)

-1 Cup diced tomato (seeded)

-1 Avocado (chopped into 1/2-inch pieces)

-1 TBLSP ++ coarsely chopped cilantro leaves (some for garnish)

-1/4 Cup EVOO (Extra Virgin Olive Oil)

-1/4 tspn kosher salt

-Optional: Lime wedges and tortilla chips

Make sure shrimp is chopped and place in bowl (glass, stainless steel or enamel). Add lemon, lime and orange juice. Stir in cucumber, onion and chiles. Refrigerate for at least 1 hour up to 4 hours.

Stir tomato, avocado, chopped cilantro, oil and salt into shrimp mixture. Let stand at room temperature before serving.

Garnish with cilantro, lime wedges and tortilla chips, if desired

Viva la fiesta!

Again, my thanks to Chef Bernardo of Villa Aqua in Playa Del Carmen, Mexico. Gracias!


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