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At home with Choctaw – Shrimp Ceviche

May 1, 2020

Shrimp Ceviche

Our own Executive Chef Mike has an easy Shrimp Ceviche recipe that you can make at home. Full recipe can be found below.

Recipe

  • 2 lbs Shrimp – Raw, Defrosted – Peeled, Tails Off
  • 12 fl.oz Lime Juice – Fresh Squeezed
  • 6 fl.oz Orange Juice – Fresh Squeezed
  • 1 Cup Oranges – Diced, No Peel or Pith
  • 1 Cup Red Onion – Sm Dice
  • 1 Pint Tomatoes – Sm Dice
  • 4 ea Garlic Cloves – Minced
  • 1 Cup Cilantro – Minced (Adjust Quantity to Taste)
  • 1 ea Jalapeno – Thinly Sliced (Adjust Quantity to Taste)
  • 1 ea Serrano Chiles – Thinly Sliced (Adjust Quantity to Taste)
  • 1 ea Fresno Chiles – Thinly Sliced (Adjust Quantity to Taste)
  • 1 fl.oz Olive Oil
  • Salt and Pepper

Method

Bring a large pot of water to a boil and add salt. Place Shrimp in Water and cook for 1-2min. Remove from water with a slotted spoon. Transfer to paper towels and allow to cool.

Once Cool, slice into ½” pcs and place in a large mixing bowl.
In a separate bowl, combine all remaining ingredients to create the Ceviche Marinade. Season with Salt and Pepper to taste.

Pour the ceviche marinade over the par cooked shrimp. Use a spoon and toss to combine. Cover the bowl of Ceviche and place in fridge for 30min to 3hrs depending on desired level of doneness.

Finally, transfer the finished Ceviche to a serving bowl, garnish with cilantro, chiles and lime wedges. Serve immediately.

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