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
- 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.
- 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
- 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.
- 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
