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Spicy Ceviche Cups Shrimp with vegetables marinated in lime and orange juice Makes 12-15 small appetizer cups Ceviche 1 lb. very small raw shrimp, deveined, tails removed 3 medium ripe heirloom tomatoes, very small dice 1/2 cup onion, very small dice 3/4 cup cilantro leaves, chopped 1-2 serrano chile peppers, deveined, seeds removed, minced 3/4 cup freshly squeezed lime juice 1/2 cup freshly squeezed orange juice 1/4 cup ketchup (optional) 1 tbsp. extra virgin olive oil Kosher salt Freshly ground black pepper Garnish 1 cup red onion, julienne 1 cup freshly squeezed lime juice Cilantro leaves for garnish Bring 4-5 cups of water to a boil in a medium saucepan. Add 1 tsp. of salt and submerge shrimp for 2 minutes. Transfer shrimp to a bowl filled with iced water to stop cooking. To make garnish, rinse onion in very hot water for 1 minute. Combine red onion, lime juice and 1/2 tsp. of salt in glass bowl. Let marinate until onion turns pink, about 30 min. Save cilantro leaves. Combine tomatoes, onions, chopped cilantro leaves, serrano chile peppers, lime and lemon juice, ketchup (if using) and oil. Mix well. Add shrimp and combine all ingredients. Marinate for 30-45 min. Serve in small cups and garnish with the marinated red onion and cilantro leaves. |
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