We’re launching a new series here on LSC sharing some of the best recipes we’ve gathered over the years ranging from fresh water species to seafood to shellfish. We’re inaugurating the series with an all-time favorite: Luisa’s Shrimp Ceviche, which is a spinoff of the more traditional fish ceviche that is typically served raw, or more accurately, served after “cooking” in citrus juice. With Luisa’s shrimp ceviche, however, the shrimp is boiled and in that sense, it differs from the fish ceviche, but it’s every bit as good.
The shrimp ceviche consists of diced, shell-boiled shrimp mixed with chopped tomatoes, onions, jalapenos and cilantro. The mixture is then soaked in its own broth and lime juice, and then chilled. The result is a smart but delicious seafood meal that will make your taste buds dance.
Fish Ceviche is often served as an appetizer alongside tortilla chips at high-end restaurants, but we like to spoon the shrimp ceviche onto a hard shell corn tortilla (also known as a tostada) coated with a little mayonnaise. It goes down very nicely with a cold Modelo Especial or Tecate.
I like shrimp ceviche because it’s a relatively healthy choice in today’s fat-filled world, and because it’s just plain good. This seemingly exotic dish can be prepared by anyone willing to put in a little work in the kitchen, and although the recipe is long, it’s really not that difficult to prepare.
Since we like leftover ceviche, we usually make a large batch and keep the leftovers in the fridge for the next day. You can cut the ingredients in half and make a smaller batch. Give it a try and let us know what you think about the ceviche and about this new recipe series in general.
Luisa’s Shrimp Ceviche Recipe (makes approx. 18 shrimp ceviche tostadas)
2 two-pound bags EZ-Peel frozen shrimp (26/30 count per pound size)
1 teaspoon salt
3 cups diced tomatoes
1 cup chopped cilantro
¾ cup finely diced red onion
½ cup finely diced jalapenos
1 cup fresh squeezed lime juice
3 cups shrimp broth (from boiling the shrimp)
1 package corn tortilla tostadas
1 cup mayonnaise (optional but highly recommended)
1 bottle Tapatío Salsa (optional)
Defrost the frozen shrimp per the directions on the bag and put them into a large pot. Do NOT peel the shrimp yet. Add water and salt–just enough water to cover the shrimp.
Carefully bring them to a boil; once the water starts boiling, leave it for an additional five minutes and then remove the pot from the stove. The shrimp should be pink in color. Do not overcook the shrimp or it may become chewy. Remove the shrimp immediately from the pot and set them aside to start cooling off (peeling hot shrimp is not fun). Do not leave the shrimp in the broth to cool off. Also, set the broth aside separately. DO NOT DISCARD THE BROTH. You will need it later.
You don’t want to overcook the shrimp. Five minutes at a boil max. Once it turns pink, it’s ready to come out of the broth. Do not throw away the broth. It’s what gives the shrimp ceviche its rich seafood flavor. We usually use the 26/30 count per pound size shrimp, but you can use any size. The bigger the shrimp, the less of them you have to peel. Peel the shrimp (discarding the shell) and then chop them finely. Set aside.
Chop the tomatoes, onions, jalapenos and cilantro, and set them aside. Squeeze the lime juice into a cup and set it aside as well.
Combine the chopped shrimp with the tomatoes, onions, jalapenos, cilantro and mix well. Ensuring the shrimp broth has cooled to room temperature, add three cups of the broth to the shrimp mixture (or just slightly below the top of the mixture). Add the lime juice and mix well. Let chill for approximately 30 minutes.
Spread a little mayonnaise on the tostada with a butter knife and then spoon approximately 3 heaping tablespoons of ceviche onto each tostada, spreading it evenly. It’s okay to pour a little broth over each tostada as well. Shake some Tapatío sauce on top of the ceviche if you want your ceviche to have a little kick to it; I think the Tapatío adds to the taste as well.
Enjoy your shrimp ceviche tostadas with an ice cold beverage of choice. Pacifico beer is also a nice sidekick to this meal. Don’t forget to drink (slurp) the broth from the plate after eating the tostadas. That’s the best part.
Lone Star Chronicles – Life, Liberty and the Pursuit of Fish