Rock Shrimp Ceviche Recipe

Recipe provided by Cholo Soy Cocina. Dive into this vibrant, zesty Rock Shrimp Cevichea refreshing burst of flavors that'll transport you to sunny shores and inspire your next culinary adventure!

• Difficulty: Easy
• Servings: 2
• Nutrition per serving (1 of 2 servings): Calories 446, Total Fat 3 g, Saturated Fat 0 g, Carbohydrates 60 g, Dietary Fiber 4 g, Sugar 41 g, Protein 38 g, Cholesterol 429 mg, Sodium 1892 mg
• Total time: 6 hr 25 min (including pickling time)
• Active time: 25 min

Ingredients

• 4 black peppercorns
• 1/2 lime
• 2 cups peeled and deveined fresh rock shrimp or red shrimp (approximately 12 ounces)
• 1/2 cup Pickled Peppers (see recipe below)
• 1 cup freshly squeezed lime juice
• 1 cup freshly squeezed orange juice
• 1/2 small red onion, thinly sliced
• 3 sprigs fresh cilantro, chopped
• 1 scallion, sliced
• 2 teaspoons ketchup
• Kosher salt to taste

Pickled Peppers:

• 2 cups distilled white vinegar
• 1/4 cup salt
• 1/4 cup sugar
• 1 jalapeo, sliced
• 1/2 red bell pepper, sliced
• 1/2 yellow bell pepper, sliced

Instructions

1. Bring 6 cups of water to a rolling boil in a large pot. Add the black peppercorns and the half lime, then bring the water back to a boil. Add the shrimp, then turn off the heat. Stir and let the shrimp sit until they turn pink, about 1 to 2 minutes. Quickly transfer the shrimp to an ice bath to cool. When chilled, drain them well.
2. Combine the shrimp, Pickled Peppers, lime juice, orange juice, sliced onions, cilantro, scallions, ketchup, and salt in a large mixing bowl. Stir thoroughly until everything is well mixed, then serve immediately and savor the explosion of citrusy freshness!

Pickled Peppers Preparation:

Yield: 2 cups

1. In a small saucepan over medium heat, warm the vinegar, salt, and sugar until the salt and sugar dissolve completely. Pour the hot brine into a heatproof container and add 1 cup of ice. Stir to cool the mixture.
2. Place the sliced jalapeo and bell peppers in another container, then pour the cooled brine over them. Allow to sit for at least 6 hours. The pickled peppers will keep refrigerated in a covered container for up to one monthperfect for elevating future dishes!

Note: This recipe has been shared by a professional chef or restaurant and has not been formally tested in a home kitchen.

Recipe courtesy of Cholo Soy Cocina, West Palm Beach, FL