Ceviche Rojo de Camarón
Ceviche Rojo de Camarón
Ingredients
For the Shrimp and Marinade
- 2 pounds shrimp, peeled, deveined, and chopped
- 4 lemons, halved
- 6 limes, halved
For the Red Chili Sauce
- 4 New Mexico chiles, deseeded
- 1 tablespoon extra virgin olive oil, as needed
- 1 tomato, cut into quarters
- 1/4 onion, cut into quarters
- 6 garlic cloves, peeled
- 10 chile japones
- 1/4 cup water
- 1/2 teaspoon salt, to taste
For the Fresh Mixture
- 3 cups cucumber, diced
- 3 cups mango, diced
- 2 cups tomato, diced
- 2 cups red onion, diced
- 1 cup jalapeño, diced
- 1 cup cilantro, chopped
- 1/2 teaspoon salt, to taste
For Serving
- 1/2 cup crema, or mayonnaise, as needed
- 1 avocado, diced, for garnish
- 8 tostadas, for serving
Instructions
- 1
Chop the peeled and deveined shrimp into small, bite-sized pieces and place them in a large glass bowl.
⏱️ 10 min
- 2
Juice all the lemons and limes. Pour the fresh citrus juice over the chopped shrimp. Stir to combine, ensuring all shrimp pieces are coated. Place the bowl in the fridge to marinate.
⏱️ 10 min
- 3
Deseed the New Mexico Chiles. In a medium pan, add a drizzle of extra virgin olive oil. Add the deseeded New Mexico Chiles, the cut tomato, the cut onion, the peeled garlic cloves, and the Chile Japones to the pan. Add 1/4 cup of water, cover, and simmer over medium heat until the water evaporates and the ingredients are softened.
⏱️ 15 min
- 4
Transfer the cooked chili mixture from the pan into a blender. Add salt to taste. Blend until a smooth, vibrant red sauce is formed. Set aside.
⏱️ 5 min
- 5
After 1 hour of marinating, drain the citrus juice from the shrimp. Pour the blended red chili sauce over the shrimp and mix thoroughly until the shrimp is fully coated in the red sauce.
⏱️ 5 min
- 6
In a separate large bowl, combine the diced cucumber, diced mango, diced tomato, diced red onion, diced jalapeño, and chopped cilantro. Add salt to taste and mix all ingredients well.
⏱️ 10 min
- 7
Pour the shrimp mixture (with the red chili sauce) into the bowl with the fresh vegetable and fruit mixture. Mix everything together until evenly distributed.
⏱️ 5 min
- 8
To serve, spread a layer of crema or mayonnaise on a tostada. Spoon a generous amount of the prepared ceviche onto the tostada. Drizzle with additional red chili sauce (from the blender) if desired. Garnish with diced avocado.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Ceviche Rojo de Camarón
For the Shrimp and Marinade
- 2 pounds shrimp, peeled, deveined, and chopped
- 4 lemons, halved
- 6 limes, halved
For the Red Chili Sauce
- 4 New Mexico chiles, deseeded
- 1 tablespoon extra virgin olive oil, as needed
- 1 tomato, cut into quarters
- 1/4 onion, cut into quarters
- 6 garlic cloves, peeled
- 10 chile japones
- 1/4 cup water
- 1/2 teaspoon salt, to taste
For the Fresh Mixture
- 3 cups cucumber, diced
- 3 cups mango, diced
- 2 cups tomato, diced
- 2 cups red onion, diced
- 1 cup jalapeño, diced
- 1 cup cilantro, chopped
- 1/2 teaspoon salt, to taste
For Serving
- 1/2 cup crema, or mayonnaise, as needed
- 1 avocado, diced, for garnish
- 8 tostadas, for serving
Instructions
- 1
Chop the peeled and deveined shrimp into small, bite-sized pieces and place them in a large glass bowl.
⏱️ 10 min - 2
Juice all the lemons and limes. Pour the fresh citrus juice over the chopped shrimp. Stir to combine, ensuring all shrimp pieces are coated. Place the bowl in the fridge to marinate.
⏱️ 10 min - 3
Deseed the New Mexico Chiles. In a medium pan, add a drizzle of extra virgin olive oil. Add the deseeded New Mexico Chiles, the cut tomato, the cut onion, the peeled garlic cloves, and the Chile Japones to the pan. Add 1/4 cup of water, cover, and simmer over medium heat until the water evaporates and the ingredients are softened.
⏱️ 15 min - 4
Transfer the cooked chili mixture from the pan into a blender. Add salt to taste. Blend until a smooth, vibrant red sauce is formed. Set aside.
⏱️ 5 min - 5
After 1 hour of marinating, drain the citrus juice from the shrimp. Pour the blended red chili sauce over the shrimp and mix thoroughly until the shrimp is fully coated in the red sauce.
⏱️ 5 min - 6
In a separate large bowl, combine the diced cucumber, diced mango, diced tomato, diced red onion, diced jalapeño, and chopped cilantro. Add salt to taste and mix all ingredients well.
⏱️ 10 min - 7
Pour the shrimp mixture (with the red chili sauce) into the bowl with the fresh vegetable and fruit mixture. Mix everything together until evenly distributed.
⏱️ 5 min - 8
To serve, spread a layer of crema or mayonnaise on a tostada. Spoon a generous amount of the prepared ceviche onto the tostada. Drizzle with additional red chili sauce (from the blender) if desired. Garnish with diced avocado.
⏱️ 5 min