Shrimp Ceviche
A quick shrimp ceviche with a lime-cilantro puree, jalapeño heat, toasted peanuts for crunch, diced Persian cucumber, and shallot.
Ingredients
Instructions
Instructions
Bring a small saucepan with about 2 inches of water to a light simmer. Add the 1 pound shrimp (peeled, tails off and deveined) and cook 30–40 seconds, until the shrimp turn pink but are still slightly undercooked.
Immediately drain the shrimp and run under cold water to stop cooking. Cut the shrimp into bite-sized pieces and transfer to a bowl. Place the bowl of shrimp in the refrigerator to chill while you prepare the rest of the ceviche.
Heat a dry skillet over medium heat. Add the 1/4 cup peanuts and toast, stirring or turning, for about 1–2 minutes until they are fragrant and slightly darkened. Remove from heat and set aside to cool.
If you prefer less heat, halve the ?1/2 jalapeño and remove the seeds and ribs now. Place the jalapeño (or half jalapeño with or without seeds/ribs), the ?1inch knob of fresh ginger (peeled), ?2tablespoons minced cilantro, ?2 garlic cloves, the juice from ?3 to 4 limes, and a generous pinch of kosher salt into a food processor.
Pulse the mixture until mostly smooth and well combined. Taste and adjust heat by adding/removing jalapeño pieces as needed before proceeding.
Remove the chilled shrimp from the refrigerator and pour the lime-cilantro puree over the shrimp. Stir to coat evenly.
Add the toasted peanuts, the 2 Persian cucumbers (cut into a small dice), and the 1 small shallot (peeled and diced). Stir gently to combine.
Let the shrimp sit in the marinade for 5–10 minutes so the lime juice finishes “cooking” the shrimp.
Taste the ceviche and add more kosher salt if needed. Garnish with a few extra cilantro leaves before serving.
