Ceviche Verde with Cooked Shrimp
Ceviche Verde with Cooked Shrimp
Ingredients
For the Cooked Shrimp
- 2 pounds shrimp, peeled and deveined
- 1/2 yellow onion, for boiling
- 2 garlic cloves, for boiling
- 1 teaspoon salt, or to taste
- 4 cups ice, for ice bath
For the Diced Vegetables
- 3 tomatoes, diced
- 1/4 red onion, diced
- 1 cucumber, large, diced
- 1/2 handful cilantro, chopped
For the Green Salsa
- 1/2 cucumber
- 5 serrano peppers, stems removed, adjust to taste
- 1 jalapeño pepper, stem removed, adjust to taste
- 1 small piece yellow onion
- 1/2 handful cilantro
- 1/2 cup lime juice, from 5 limes
- 1 dash Maggi seasoning sauce
- 1/4 cup water
For Serving and Garnish
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon black pepper, freshly ground, to taste
- 8 tostadas, or totopos (tortilla chips)
- 1 avocado, sliced or fanned, for garnish
Instructions
- 1
Bring a large pot of water to a rolling boil. Add the 1/2 onion, 2 garlic cloves, and 1 teaspoon of salt to the boiling water. Let it boil for about 5 minutes to infuse the water with flavor.
⏱️ 7 min•🌡️ 212
- 2
Add the 2 pounds of peeled and deveined shrimp to the boiling water. Cook just until the water returns to a boil and the shrimp turn pink and opaque, about 1-2 minutes. Do not overcook.
⏱️ 2 min•🌡️ 212
- 3
Immediately remove the cooked shrimp from the hot water using a slotted spoon and plunge them into an ice bath (a bowl of ice water) to stop the cooking process. Once cooled, drain the shrimp and dice them into small, bite-sized pieces. Place the diced shrimp into a large mixing bowl.
⏱️ 5 min
- 4
To the bowl with the diced shrimp, add the 3 diced tomatoes, 1/4 diced red onion, 1 large diced cucumber, and 1/2 handful of chopped cilantro.
⏱️ 5 min
- 5
Prepare the green salsa: In a blender, combine the 1/2 cucumber, 5 serrano peppers, 1 jalapeño pepper, the small piece of yellow onion, 1/2 handful of cilantro, 1/2 cup of lime juice, 1 dash of Maggi seasoning sauce, and 1/4 cup of water. Blend until completely smooth.
⏱️ 5 min
- 6
Pour the blended green salsa over the shrimp and diced vegetables in the large mixing bowl. Mix all ingredients thoroughly to ensure everything is well coated.
⏱️ 3 min
- 7
Season the Ceviche Verde with 1/2 teaspoon of salt and 1/4 teaspoon of freshly ground black pepper, or to taste. Stir well.
⏱️ 1 min
- 8
Cover the bowl and refrigerate the Ceviche Verde for at least 2 hours to allow the flavors to meld and chill thoroughly. For best results, let it chill for 4 hours or even overnight.
⏱️ 120 min
- 9
Serve the chilled Ceviche Verde with tostadas or totopos (tortilla chips). Garnish each serving with a fan or slices of fresh avocado.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Ceviche Verde with Cooked Shrimp
Ingredients
For the Cooked Shrimp
- 2 pounds shrimp, peeled and deveined
- 1/2 yellow onion, for boiling
- 2 garlic cloves, for boiling
- 1 teaspoon salt, or to taste
- 4 cups ice, for ice bath
For the Diced Vegetables
- 3 tomatoes, diced
- 1/4 red onion, diced
- 1 cucumber, large, diced
- 1/2 handful cilantro, chopped
For the Green Salsa
- 1/2 cucumber
- 5 serrano peppers, stems removed, adjust to taste
- 1 jalapeño pepper, stem removed, adjust to taste
- 1 small piece yellow onion
- 1/2 handful cilantro
- 1/2 cup lime juice, from 5 limes
- 1 dash Maggi seasoning sauce
- 1/4 cup water
For Serving and Garnish
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon black pepper, freshly ground, to taste
- 8 tostadas, or totopos (tortilla chips)
- 1 avocado, sliced or fanned, for garnish
Instructions
- 1
Bring a large pot of water to a rolling boil. Add the 1/2 onion, 2 garlic cloves, and 1 teaspoon of salt to the boiling water. Let it boil for about 5 minutes to infuse the water with flavor.
⏱️ 7 min•🌡️ 212 - 2
Add the 2 pounds of peeled and deveined shrimp to the boiling water. Cook just until the water returns to a boil and the shrimp turn pink and opaque, about 1-2 minutes. Do not overcook.
⏱️ 2 min•🌡️ 212 - 3
Immediately remove the cooked shrimp from the hot water using a slotted spoon and plunge them into an ice bath (a bowl of ice water) to stop the cooking process. Once cooled, drain the shrimp and dice them into small, bite-sized pieces. Place the diced shrimp into a large mixing bowl.
⏱️ 5 min - 4
To the bowl with the diced shrimp, add the 3 diced tomatoes, 1/4 diced red onion, 1 large diced cucumber, and 1/2 handful of chopped cilantro.
⏱️ 5 min - 5
Prepare the green salsa: In a blender, combine the 1/2 cucumber, 5 serrano peppers, 1 jalapeño pepper, the small piece of yellow onion, 1/2 handful of cilantro, 1/2 cup of lime juice, 1 dash of Maggi seasoning sauce, and 1/4 cup of water. Blend until completely smooth.
⏱️ 5 min - 6
Pour the blended green salsa over the shrimp and diced vegetables in the large mixing bowl. Mix all ingredients thoroughly to ensure everything is well coated.
⏱️ 3 min - 7
Season the Ceviche Verde with 1/2 teaspoon of salt and 1/4 teaspoon of freshly ground black pepper, or to taste. Stir well.
⏱️ 1 min - 8
Cover the bowl and refrigerate the Ceviche Verde for at least 2 hours to allow the flavors to meld and chill thoroughly. For best results, let it chill for 4 hours or even overnight.
⏱️ 120 min - 9
Serve the chilled Ceviche Verde with tostadas or totopos (tortilla chips). Garnish each serving with a fan or slices of fresh avocado.
⏱️ 2 min