step by step recipe with photos
The recipe for such a bright and juicy dish as shrimp ceviche came to us from Latin American cuisine. This seafood culinary masterpiece not only has an ideal taste, but is also an aphrodisiac, so it is recommended for serving for dinner, especially for your significant other. A glass of chilled sparkling white wine goes well with this dish. For salsa you can use avocado, orange, grapefruit, but be sure to use red onion and red pepper (bell or chili).
Ingredients
- 200 g large shrimp
- 0.5 pcs. lemon
- 1 orange
- 1-2 cucumbers
- 1 red bell pepper
- 0.5 pcs. red onion
- olive oil and vinegar for dressing
- 2 bay leaves
- greens to taste
- 0.5 tsp. salt
Preparation
1. Pour hot water into a saucepan and place the purchased shrimp in it without defrosting them. Place the container on the stove and bring its contents to a boil, adding salt and bay leaves.
2. Turn off the heat and leave the shrimp to cool in the brine for about 10-15 minutes. This heat treatment is necessary to defrost the seafood and soak it in the brine that it will absorb as it cools.
3. After this, remove the seafood with a slotted spoon and clean them. Carefully remove the intestinal vein from the tail and rinse them in water.
4. Using a press, squeeze the juice out of half a lemon - this liquid is just enough to marinate the shrimp.
5. Place them in citrus juice and leave for half an hour. If desired, you can add a little soy sauce, sugar, or grate a little peeled ginger root to the juice.
6. While marinating the seafood, wash the cucumbers and cut them into half rings, fillet the orange and cut its pulp, peel the bell pepper, wash and cut its pulp into cubes in the same way as the red onion. Combine all the cuts in a bowl along with chopped herbs, season with apple or wine vinegar and olive oil.
7. Place the salsa on a plate and the marinated shrimp on it. Serve the ceviche immediately after cooking, garnished with fresh mint leaves or finely chopped, seeded chili peppers.
Guacamole is a dip, but more of an avocado snack. This is the national Mexican dish. Although it’s not even Mexican anymore. It has become a very popular and recognizable snack food all over the world.
The history of guacamole goes back centuries. It is believed that the Aztecs discovered the recipe for guacamole, but there is no evidence of this. Or until important historians decipher the ancient inscription on the Mexican pyramids.
There is also no clear recipe for guacamole. Depending on the region and country, the size of the cut and ingredients may vary, but one thing remains unchanged - the presence of avocado, lime and salt.
And today I will share a recipe for guacamole with shrimp ceviche from the chef of the Bernardazzi restaurant, Alexey Shvets.
Guacamole with shrimp ceviche
Recipe Type: Snack
Cuisine: Mexican
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
- Avocado - 4 pcs.
- Juice of 1 lime
- Celery greens - 50 g.
- Purple onion - 2 pcs.
- Salt to taste
- Ingredients for shrimp ceviche
- Cocktail shrimp - 200 g.
- Red bell pepper - ½ pc.
- Salt to taste
- Pepper to taste
- Olive oil - 2 tbsp.
- Cilantro optional for garnish
Guacamole
- Cut the avocado in half and remove the pit. Use a spoon to scoop out all the pulp. Place in a separate bowl and mash the avocado pulp thoroughly with a fork or blender until creamy.
- Add finely chopped onion, celery greens, lime juice, salt.
- Mix thoroughly.
- Finely chop the shrimp.
- Peel the bell pepper from seeds and cut into small cubes.
- In a bowl, mix shrimp, pepper, olive oil, pepper, salt. Let it sit for 10 minutes.
- Place guacamole on warm wheat tortillas, top with ceviche and garnish with cilantro.
Lesha Radyan asked me to come up with a promotional video for his new creation. The unique Jan Niche Concept has just launched - a branded store with exclusive fragrances. And first of all there was the question of placement. This is not a television format in the classical sense. The video will be shown on panels in shopping centers, gyms, supermarkets and even in the front doors of expensive houses. Spectators are people who do not linger in front of the screen, walking past on business. And we can detain them only with a bright picture and story. A story with a secret. Let him suffer with his dissatisfaction, the desire to think, think more and look again.
That is why Karen Behbutyan and I decided to create several stories at once. All of them had different plots, from which this particular one was chosen, which is visible on the screen.
For some reason, the memories of filming this video came back especially vividly during the filming of this dish.
On New Year's Eve I decided to shake things up and make ceviche. When we lived in Central America, ceviche was one of our favorite dishes. The main condition for its preparation is fresh sea fish. Corvina ceviche is one of the most delicious things I have ever tasted in my entire life. Fresh fish and the lime juice in which it is baked are the essence of this delicacy. Lime in Moscow is sold on every corner. There are problems with fresh fish.
In general, there are two schools of cooking ceviche in Latin America. The origins of this dish, the Peruvians, use raw fish. In neighboring Ecuador, only cooked fish and seafood are used. The Peruvian version (which is also used in Panama) is certainly tastier. Ecuadorian is safer. In Moscow there is no choice - I made ceviche from slightly boiled shrimp.
Forgotten taste! All my family and guests who happened to attend a small family celebration were delighted, and for good reason. I served ceviche with popcorn (a strange but very infectious style that we borrowed during a trip to Ecuador) and. It turned out to be a real Latin American appetizer.
Initiates know that the most important thing about ceviche is not the fantastically delicious fish or shrimp, but the juice they provide generously when combined with lime and orange. Latin Americans call this juice la leche de tigre, “tiger milk.” Regular readers of this blog will confirm that I rarely use glowing epithets, but the taste of leche de tigre is phenomenal. Moreover, it is just as good on the first day as on the second, when the head is filled with fog due to the fact that the moderately spicy ceviche is drunk easily and with great pleasure. It’s not for nothing that in Mexico they call this vuelve a la vida, “come back to life.”
What you need:
- 1 kg of medium-sized shrimp in the shell (preferably raw frozen);
- 3 onions, cut not into rings, but into segments, thin strips;
- 3 tbsp. salt;
- 1 tbsp. lime juice;
- 1/2 tsp. Sahara;
- 1.5 glasses of freshly squeezed orange juice (6 oranges);
- 1/2 cup lime juice;
- 3/4 cup ketchup;
- 1/2 tsp. Sahara;
- 2-3 hot chili peppers or Tabasco hot sauce;
- 2 tbsp. vegetable oil;
- salt;
- cilantro.
First you need to cook the onion; a lot depends on it in this dish. The onions should be soft, lime-marinated and completely different from regular onions. Add 3 tbsp onion. salt and leave for 20 minutes.
Rinse the onion under running cold water, squeeze and mix in a bowl with 1 tbsp. lime juice and sugar. Leave to marinate for at least 30 minutes. 
Boil a small amount of water in a saucepan, add shelled shrimp and bring to a boil, stirring all the time until all the shrimp turn red. Drain the water, but save. 
Rinse the shrimp with cold water, remove the shell, make an incision on the back and remove the black vein, if any.
Place the shells in shrimp water and boil for 5-7 minutes. We will need this water for the sauce. Squeeze out the shells. Save the water.
In a bowl, mix lime juice, orange juice, tomato ketchup, hot pepper, sugar and vegetable oil. Add salt to taste. Mix well.
The rest is very simple. Place the shrimp in a large bowl or pan, add the pickled onions with the resulting juice and pour over the citrus sauce and add the water from boiling the shrimp shells. 
The sauce should cover the shrimp entirely. Place in the refrigerator for several hours, or better yet, overnight.
Before serving, check for taste and add salt, sugar, pepper and lime juice if necessary. Add finely chopped cilantro. You should have a hot-sour-sweet sauce that tastes delicious.
— Ceviche with grapefruit —
Ingredients for 6-8 servings:
450 gr. small shrimp, peeled, or about 300 gr. large, clean
340 gr. scallops
340 gr. squid, chopped
1 tbsp. honey
3 grapefruits, peeled and chopped
1 jalapeno, seeds removed and thinly sliced
One 5 cm. piece of ginger, peeled and thinly sliced
3 tbsp. olive oil
6 cloves garlic, thinly sliced
1 cup cilantro leaves
1 cup mint leaves
Juice of 1 limePreparation:
Mix shrimp, scallops, chopped squid, honey, lime juice, jalapeno, ginger in a bowl and add salt to taste. Cover with plastic wrap and refrigerate for 1-1.5 hours.
Heat oil in a frying pan over medium heat, add garlic. Cook, stirring, until the garlic is golden and slightly crisp, 2 to 3 minutes. Use a slotted spoon to drain the garlic into paper towels to dry. Let the garlic cool.
Add grapefruit, coriander and mint to seafood mixture. Stir, make a “pillow” of greens on plates, and arrange ceviche. Drizzle with garlic oil and sprinkle with garlic.
— Ceviche according to Mike Minor’s recipe —
Ingredients for 8-10 servings:
450 gr. halibut, boneless and skinless, cut into small cubes
450 gr. peeled, medium shrimp, cut into small cubes
1 cup freshly squeezed lime juice
1/3 cup finely chopped cilantro
2 tomatoes, cored and finely chopped
1 medium carrot, finely chopped
1 jalapeno, seeds removed and finely choppedFor the sauce:
3 cups cilantro leaves
1 tbsp. freshly squeezed lime juice
1/2 cup homemade mayonnaise
12 corn tortillas
1 avocado, halved, pitted, peeled and chopped
Kosher salt and freshly ground black pepper to tastePreparation:
In a large bowl, combine fish, shrimp and juice. Leave to marinate for 20 minutes. Drain all but 1/2 cup of water. Add the remaining ingredients, season to taste with salt and pepper and stir. Cool for 20 minutes.
For the sauce. In a food processor, pulse cilantro, lime juice, salt and pepper until finely chopped. Add mayonnaise and puree until smooth. Cool in the refrigerator.
To serve. Apply a thin layer of herb mayonnaise to the tortillas. Top with ceviche and sliced avocado.
— Shrimp ceviche —
Ingredients for 6 servings:
2 tbsp. extra virgin olive oil
4 oranges or sour oranges
30-35 medium shrimp, peeled, shells set aside
1 tbsp. Jamaican peppercorns
6 sprigs of cilantro + 2 tbsp. finely ground
1/4 cup fresh lime juice
Red habanero pepper, seeded and finely chopped
3 cloves garlic, finely chopped
1/2 small red onion, thinly sliced
1 large tomato, chopped
Kosher salt to tastePreparation:
Zest half of one orange and set aside. Squeeze the juice from the oranges: you will need about 3/4 cup. Add shrimp shells, pepper, cilantro sprigs, orange zest, salt and 4 cups water to a saucepan and bring to a boil. Reduce heat to medium-low and let mixture simmer for 10 minutes. Strain broth through a fine sieve, discarding solids. Add shrimp to broth and cook until tender, about 5 minutes. Place shrimp on plates and add chopped tomato. Add 1/4 cup broth. Freeze any remaining broth for another use.
— Mexican Ceviche —
Ingredients for 4 servings:
450 gr. medium shrimp, peeled
1/2 cup clams
1 glass of tomato juice
1/4 cup olive oil
2 tbsp. freshly squeezed lime juice
2 tbsp. chopped red onion
1.5 tsp. Mexican hot sauce
1.5 tsp. Worcestershire sauce
4 cloves garlic, peeled
2 chipotle chiles in adobo sauce plus 2 tbsp. sauce
Kosher salt and freshly ground black pepper to taste
1/4 cup thinly chopped cilantro
1/2 avocado, peeled, pitted and thinly slicedPreparation:
Place 12 shrimp in a small bowl. Chop the remaining shrimp and place with the clams in a large bowl. Cover with a lid and place in the refrigerator for 1 hour. Meanwhile, blend tomato juice, oil, lemon juice, onion, hot sauce, Worcestershire sauce, garlic, chipotle and adobo with salt and pepper in a blender until smooth; cool.
Divide the seafood mixture into bowls or glasses, sprinkle with cilantro, and pour in the sauce. Decorate the edges of the dish with the remaining shrimp.
— Fijian ceviche —
Ingredients:
450 gr. boneless, skinless sea bass fillet, cut into small pieces
1 cup white vinegar
3/4 cup coconut milk
1/4 cup finely chopped fresh cilantro
3 green onions, thinly sliced
1 ripe tomato, seeds removed and finely chopped
1 small red pepper, seeds removed and finely chopped
1 small yellow pepper, seeds removed and finely chopped
1/2 small red onion, finely chopped
2 tbsp. freshly squeezed lime juice, plus slices for serving
Kosher salt and freshly ground black pepperPreparation:
In a large bowl, combine chopped fish with white vinegar. Leave to marinate for 30 minutes, then drain and rinse the fish. Return the fillets to the bowl along with the coconut milk, cilantro, scallions, tomato, bell peppers and red onions and toss gently to coat. Add lime juice, salt and pepper and refrigerate for 20-30 minutes.
— Hawaiian Style Ceviche Ahi Poke —
Ingredients for 6 servings:
450 gr. fresh tuna
1 medium tomato, chopped
1 cup limu seaweed, chopped
1/2 cup sweet onion, finely chopped
1 tsp sesame oil
1/2 tsp. ground red pepper
2 tbsp. lime juice
2 tbsp. soy saucePreparation:
Cut the tuna into cubes. Place in a large bowl and gently toss with tomatoes, seaweed, onion, oil and red pepper. Add soy sauce, lime juice and leave to marinate for 15-20 minutes. Serve with some fresh seaweed.
