SHRIMP CEVICHE + TORTILLA CHIPS

This morning I googled the term for someone obsessed with Peruvian culture. Turns out, no such word exists. But I did discover there are tons of people who are obsessed with ceviche. Yeah, those are the types of people I’d be friends with.

Ceviche, or cebiche, is a South American dish that originated in Peru. It traditionally consists of raw fish cured with citrus juices and mixed with ají pepper, cilantro, and onion. Now, ají pepper is hard to come by, especially in Georgia. I didn’t get a chance to visit the world farmers market here in Atlanta, so I will have to make do with jalepeño. Sigh.

If you aren’t comfortable using raw fish (which is understandable, because food poisoning sucks) you can easily use precooked frozen shrimp. Any meaty fish will do, such as salmon, mahi mahi, or tuna. I just make sure it’s sustainably caught. Thaw it out and boom — you are ready to start your ceviche!

This dish is very simple, yet impressive to serve. It doesn’t take much time to prepare. Curing the fish is the longest step. But that is the best step! The longer you cure it, the longer the flavors meld, resulting in better tasting ceviche. And please, don’t be shy with the cilantro!

shrimp ceviche + tortilla chips

serves 2-4, 40 min prep time


INGREDIENTS

1lb shrimp, peeled and deveined
2 tomatillos, diced
1/2 red pepper, diced
1/2 mango, diced
1/2 avocado, sliced
1/4 red onion, diced
1/4 inch jalepeño, diced
2 garlic cloves, minced
3 limes, juiced
handful of cilantro, roughly chopped
sea salt and freshly ground black pepper
5 corn tortillas
olive or vegetable oil

METHOD

Chop the shrimp into small pieces. Place in a large mixing bowl. Pour lime juice over shrimp and mix so all pieces are saturated. Place in refrigerator for at least an hour to cure shrimp.

Make the tortilla chips. Preheat oven to 350 degrees F. Using your fingers, rub oil onto both sides of the tortillas. Cut the tortillas into quarters — or eighths, depending on your preference.

Arrange the triangles on to a baking sheet. Sprinkle salt on top and bake for 10 minutes. Keep an eye on them to ensure they do not burn! Remove from oven, turn tortilla chips over and sprinkle a bit more salt on top. Place back in oven for 5-7 more minutes. Remove and set aside to cool.

Remove shrimp out of refrigerator. Add the tomatillos, red pepper, mango, red onion, garlic, and cilantro. Mix thoroughly.

Top ceviche with sliced avocado and serve with tortilla chips.

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