When life gives me lemons… and shrimp, I make ceviche.
Spicy, citrus shrimp ceviche on crunchy tostada shells is a bright and light Sonoran style Mexican treat.
- 1 pound medium raw shrimp the freshest possible
- Juice from 2 large lemons and one large lime - or enough to cover the shrimp completely
- 1 Serrano chili chopped fine
- ½ cucumber chopped fine
- 2 tablespoon red onion chopped fine
- 1 clementine tangerine or small orange chopped fine
- 2 tablespoons orange essential oil
- 1 tablespoon chopped cilantro
- salt and pepper to taste
- 4 6 " corn tortillas
- Clean and de-vein the shrimp if necessary. If you are at all concerned about the freshness of your shrimp, poach them in boiling water for one minute; drain and cool. Otherwise, place them in a non-reactive glass or ceramic bowl. Add enough of the lemon and lime juice to cover the shrimp completely. The acids in the juice will "cook" the shrimp and they will start to turn pink almost immediately. Cover and refrigerate at least 4 hours or overnight. The shrimp will be completely white inside and pink outside when they are done.
- Bake the tortillas at 350 degrees for 6 minutes, or until crispy. Flip them after three minutes.
- Remove the shrimp from the citrus liquid chop into small pieces. Combine with the chopped Serrano chili, cucumber, red onion & salt, pepper. Grab the chopped orange, tangerine or clementine in your fists and squeeze it into the bowl, removing any extraneous seeds or pith before mixing it in. Top with the clementine olive oil and mix well. Refrigerate for at least 20 minutes to let the flavors meld. Place a baked tortilla on a plate. Scoop out a mound of ceviche with a slotted spoon and plop on top. Feel free pick it up and eat it with your hands if you wish.
- Serves 4 as an appetizer or 2 as a meal
This recipe is an excerpt from my cookbook, Taste of Tucson.
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