Spicy Shrimp Ceviche
Spicy Shrimp Ceviche
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Ingredients
- ½ pound raw shrimp, peeled and cut into pieces
- 4 limes, juiced
- 1 teaspoon salt
- ¼ cup red onion, thinly sliced
- 1 teaspoon white vinegar
- 1 cup water
- 1 tablespoon soy sauce
- 1 small bunch cilantro
-
½ teaspoon Morton & Bassett Jalapeño Flakes
-
½ teaspoon Morton & Bassett Guajillo Chile
-
1 teaspoon Morton & Bassett Garlic Powder
- 1 English cucumber, diced
- 1 jalapeño, thinly sliced
- 1 fresno chile, thinly sliced
- 1 serrano pepper, thinly sliced
- 3-4 radishes, thinly sliced
Directions
Add shrimp pieces into a bowl. Cover with juice of 3 limes, enough to cover the shrimp. Sprinkle shrimp with salt. Let rest for 20-30 minutes to allow the lime juice to “cook” the shrimp.
In a small bowl, add red onion slices. Cover the red onions with vinegar and water, letting rest until ready to use.
Add remaining lime juice to a food processor with soy sauce, cilantro, M&B Jalapeño Flakes, M&B Garlic Powder, and M&B Guajillo Chile. Process until well incorporated.
To assemble the ceviche, add the shrimp with lime juice into a bowl. Pour marinade over the shrimp and top with cucumber, jalapeño, fresno, serrano, radishes, and red onion. Stir to combine and chill for 20-30 minutes. Top with cilantro and serve with tortilla chips.