Jonas and I love the restaurant Luna Red in SLO for their unique menu choices and lovely atmosphere. On my first visit there, I got hooked on their shrimp ceviche. The menu mentions the main ingredients in the dish, but I decided to try my hand at recreating it at home, and meshed with this other ceviche recipe I found, here's what I came up with.
Time: 30 min prep, 30 min marinade
Servings: appetizer for 6 adults (or adventurous and ravenous toddlers)
What You'll Need:
1. Peel and clean the shrimp first, chopping them into bits about the size of your fingernail. Juice the limes and fully cover the shrimp with lime juice. Let the shrimp sit in the lime juice for 30 minutes in the fridge - the lime will "cure" the shrimp, turning them the pink-and-white opaque of cooked shrimp, super nifty!
2. Next, chop the cucumbers and salt them in a sieve placed over a bowl - the salt will help the cucumbers release some of their liquid so you won't end up with runny ceviche, as well as salt flavor to the whole dish. The longer you let them sit, the more water they'll release, so get this step out of the way early on so they have time to do their thing.
4. When the shrimp is ready, pour off a little more than half of the lime juice (you can just toss it, you're not using it later) and combine with the cucumber (shake off excess liquid that may still be dripping) and minced veggies. Pour the coconut cream over everything and combine. You can use more or less cream depending on the consistency you want.
5. Add cayenne to adjust the heat, if desired. Squeeze caviar limes over individual portions for extra pretty presentation.
Time: 30 min prep, 30 min marinade
Servings: appetizer for 6 adults (or adventurous and ravenous toddlers)
What You'll Need:
- 1 lb. raw shrimp, peeled and de-veined
- 5 to 8 limes, depending on size and juiciness
- 1/2 large cucumber, deseeded and diced
- 1/4 cup minced red onion
- 1/2 cup packed cilantro, chopped
- 1/2 to 1 (depending on the desired heat) green jalapeno pepper , de-seeded and minced
- 2/3 of a 14 oz. can of coconut cream (thicker than coconut milk)
- Pinch of cayenne pepper (optional, depending on jalapeno heat)
Home made tortilla chips for serving
Caviar limes (aka finger limes) for garnish (SB farmer's market has them)
Caviar limes (aka finger limes) for garnish (SB farmer's market has them)
Directions:
1. Peel and clean the shrimp first, chopping them into bits about the size of your fingernail. Juice the limes and fully cover the shrimp with lime juice. Let the shrimp sit in the lime juice for 30 minutes in the fridge - the lime will "cure" the shrimp, turning them the pink-and-white opaque of cooked shrimp, super nifty!
2. Next, chop the cucumbers and salt them in a sieve placed over a bowl - the salt will help the cucumbers release some of their liquid so you won't end up with runny ceviche, as well as salt flavor to the whole dish. The longer you let them sit, the more water they'll release, so get this step out of the way early on so they have time to do their thing.
3. I threw the jalapeno, red onion, and cilantro in to my manual food processor and chopped them to a small dice in one quick step.
[if you're making your own tortilla chips, you can use any time left waiting for the shrimp to finish to start on those]
4. When the shrimp is ready, pour off a little more than half of the lime juice (you can just toss it, you're not using it later) and combine with the cucumber (shake off excess liquid that may still be dripping) and minced veggies. Pour the coconut cream over everything and combine. You can use more or less cream depending on the consistency you want.
5. Add cayenne to adjust the heat, if desired. Squeeze caviar limes over individual portions for extra pretty presentation.
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