Cilantro Lime Shrimp Ceviche ? ?
Ceviche is a summertime favorite for us. The bold aroma of freshly chopped cilantro and sliced limes teases the taste buds as you create this super-simple, incredibly tasty dish.
Le Voov Cilantro Lime Shrimp Ceviche
1 lbs. uncooked prawns (21 – 25 count), sliced into 1-inch pieces
Zest from 1 lime
Juice from 3 – 4 fresh limes
1 bunch of cilantro, chopped
1 yellow onion, chopped
4 medium tomatoes, seeded & diced
2 – 4 Fresh Serrano peppers, finely chopped
Salt & pepper to taste
Garnish with lemon wedges, sliced tomato and avocado when serving, along side thick, crispy tortilla chips.
Mix all ingredients in a glass bowl, allowing the citric acid in the lime juice to slowly ‘cook’ the fish and soften the onions, cilantro and tomatoes. Taste often and correct seasonings accordingly. Stir once every hour or so. Can be served within 3-hours of creating. Store in refrigerator in an airtight container for up to 3-days, though fresh is always best!
Le Voov! Chef’s Notes: We occasionally add white fish, scallops, squid or crab to this recipe to add variety & texture to the prawns.
For a daring, colorful display, serve ceviche in a large purple cabbage leaf with a few small forks on a plate surrounded by garnishes and tortilla chips.