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Recipe for Sweet Butter's Shrimp Ceviche

Updated on February 17, 2013
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Cook Time

Prep time: 1 hour
Cook time: 15 min
Ready in: 1 hour 15 min
Yields: 1 quart

Ingredients

  • 1 pound black tiger shrimp, tail-on
  • 3/4 cup fresh lemon juice
  • 1 onion
  • 1/2 bunch fresh cilantro
  • 2 to 3 tomatoes
  • 1/2 to 1 habanero pepper, stemmed and seeded
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon garlic powder
  • to taste Sea salt,
  1. Bring a large pot of water to a boil. Add the shrimp and cook just until they turn a light pink, about 1 minute. Drain immediately and place in an ice bath to cool and stop the cooking process.
  2. Peel and coarsely chop the shrimp and place in a medium bowl. Toss the shrimp with the lemon juice and set aside for about 1 hour to marinate.
  3. While the shrimp is marinating, chop the onion, cilantro, tomatoes and habanero pepper, and place in a large bowl.
  4. After the shrimp has marinated (it should be whitish-pink and firm throughout), drain the shrimp, reserving the liquid. Add the hrimp to the large bowl. Stir in the cumin, pepper, oregano and garlic powder, and season with one-fourth teaspoon salt. Taste, and add back a little of the strained lemon juice to brighten the flavors, and season again, if desired, to taste.

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