Ceviche Recipe From Puerto Rico: A Delicious Seafood Delight

August 11, 2023 Post a Comment

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Mexican Shrimp Ceviche Recipe With Clamato Bios Pics from mybios.me

Description

Ceviche is a dish that originates from Peru but has been adopted by many Latin American countries, including Puerto Rico. It is a seafood dish that is often served as an appetizer or light meal due to its refreshing and zesty flavor. The dish is made by marinating fresh raw fish, shrimp, or other seafood in citrus juices and spices until it is cooked through. The acidity of the citrus juices "cooks" the fish, giving it a tender and juicy texture. Ceviche is a popular dish in Puerto Rico, especially during the hot summer months.

Prep Time

Preparation time for this ceviche recipe is approximately 30 minutes.

Cook Time

There is no actual cooking time for ceviche, as the seafood is "cooked" by the acidity of the citrus juices.

Ingredients

For this ceviche recipe, you will need: - 1 pound of fresh raw shrimp, peeled and deveined - 1/2 cup of fresh lime juice - 1/2 cup of fresh lemon juice - 1/2 cup of fresh orange juice - 1/2 red onion, finely diced - 1/2 cup of chopped fresh cilantro - 1 jalapeño pepper, seeded and minced - 1 ripe avocado, diced - Salt and pepper to taste

Equipment

You will need a large bowl, a sharp knife, a cutting board, and a citrus juicer.

Method

1. Start by marinating the shrimp in the lime, lemon, and orange juice. Cover the bowl and refrigerate for 20-30 minutes. 2. While the shrimp is marinating, chop the onion, cilantro, jalapeño, and avocado. 3. After 20-30 minutes, remove the shrimp from the citrus juice and discard the juice. 4. Add the chopped onion, cilantro, jalapeño, and avocado to the shrimp and mix gently. 5. Season the ceviche with salt and pepper to taste. 6. Cover the bowl and refrigerate for at least 30 minutes or up to 2 hours to allow the flavors to meld together. 7. Serve the ceviche cold, garnished with additional cilantro and lime wedges.

Notes

- Be sure to use fresh, raw shrimp for this recipe. - If you prefer a spicier ceviche, leave the seeds in the jalapeño pepper. - Ceviche is best served cold and should be consumed the same day it is made.

Nutrition Info

This ceviche recipe yields approximately 4 servings. Each serving contains approximately: - Calories: 220 - Protein: 23g - Fat: 8g - Carbohydrates: 16g - Fiber: 6g - Sugar: 5g

Recipe Tips

- For an extra kick of flavor, you can add a tablespoon of hot sauce or a pinch of cayenne pepper to the ceviche. - If you don't have access to fresh citrus juice, you can use bottled juice, but fresh is always best. - Experiment with different types of seafood, such as scallops or white fish, to create your own unique ceviche recipe.