Shrimp Ceviche Recipe

🧂 Ingredients

• 1 pound firm ripe tomatoes
• Water to cover
• Juice from 1 lemon

  about ¼ cup
• Juice from 2 limes

  about ¼ cup
• Juice from 1 large orange

  about ½ cup
• 1 tablespoon olive oil
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• ½ teaspoon salt
• ¼ teaspoon fresh ground black pepper
• Pinch of honey

  or sugar, optional
• Hot sauce to taste

  or use pureed hot peppers
• 1 cup water
• 2 scallions

  white part and 1 inch of the green part
• 2 pounds shrimp

  peeled and deveined
• 1 cup large lima beans

  butter beans, or use lupini beans
• 1-2 jalapeno peppers

  chopped (or use serrano peppers for hotter)
• 1 habanero pepper

  chopped (optional, for nice level of heat)
• 2 tablespoons chopped parsley

  cilantro is good, too
• Salt and pepper to taste
• Hot sauce to taste
• TO SERVE: Fresh chopped herbs

  spicy chili flakes, chopped salted peanuts, pickled red onions, toasted French bread.

Instructions

• 1 Slice a small “X” into the bottom of the tomato skins. Add the tomatoes to a
  large pot and cover with water. Bring to a boil. Reduce heat and simmer for 5
  minutes to loosen the skins. Remove from heat and cool.
• 2 Remove the tomatoes and set them aside. Peel off the skins and discard them.
• 3 Set the peeled tomatoes into a food processor or blender and process until
  smooth. Strain out the seeds, if desired.
• 4 Add the pureed tomatoes to a large bowl with the lemon juice, lime juice, orange
  juice, Worcestershire sauce, mustard, olive oil, salt, pepper, sugar or honey,
  and hot sauce or pepper puree. Taste and adjust with salt, sugar and hot sauce.
• 5 Cover and refrigerate until ready to use.
• 6 Add the water and scallions to a large pot or saucepan. Bring to a boil then
  reduce heat and simmer for 5 minutes.
• 7 Add the raw shrimp and remove from heat. Let stand until the shrimp turn pink,
  only a few seconds.
• 8 Drain the shrimp and set them into cold water. This will stop them from cooking
  and will keep a softer texture. Discard the scallions.
• 9 Chop the shrimp (if desired, you can prepare them whole or slice them in half,
  though it will increase your marinating time) and add them to the reserved
  marinade along with the lima beans, chopped peppers and fresh chopped parsley or
  cilantro. Cover and refrigerate. Marinate for 2-3 hours, or until the shrimp is
  cooked through.
• 10 When read to serve, adjust for salt, pepper, sugar or honey and hot sauce. Top
  with fresh chopped herbs, red pepper flakes, pickled red onions and serve with
  salted peanuts and toasted French bread.

Nutrition Info