Smith's Chef Jeff Jackson Recipe for Shrimp Ceviche
Ingredients:
1 lb. shrimp, peeled and deveined
1 c. lime juice, juice of about 10 limes
Juice of 1 lemon
2 Roma tomatoes, diced
1/2 red onion, diced
1 bunch cilantro
4 serrano peppers, halved and seeded
1 jalapeno, halved and seeded
1 cucumber, diced
1 avocado, diced
1 Tbsp. Tajin seasoning
1/2 tsp. kosher salt
1/2 tsp. pepper
1/4 tsp. sugar
1/2 c. Clamato juice
Tortilla chips or tostadas for serving
Directions
1. Chop the shrimp into bite-size chunks. Set aside. Add the cilantro, serrano, and jalapeno to a blender along with the lemon juice. Pulse a few times until a paste is formed. Add more lime juice as necessary to mix everything together.
2. Put the shrimp in a bowl along with the blended mixture, the rest of the lime juice, the tomato, onion and cucumber. Allow the mixture to sit in the fridge 15-20 minutes. At this point the shrimp should be pink and opaque. If not, let it marinate a few more minutes.
3. Add in the avocado, tajin, salt, pepper, sugar, and clamato. Give it a good mix and taste to adjust the seasoning as you like. The ceviche is now ready to serve with some tortilla chips or on top of tostadas. Enjoy!
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