Tomatillo Shrimp Ceviche aka Ceviche de Camarones
A refreshing, fruity yet spicy shrimp ceviche by Missy, host of Waves N' Craves!
Ceviches are a staple dish in Southern California. Missy gives her healthy and refreshing surfer's twist in this way-too-easy recipe!
Detailed Recipe Below
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Lazy hot days of summer, hours of warm water surf with friends and life made easier! A little inspiration for my refreshing, SPICY TOMATILLO SHRIMP CEVICHE! So simple, instead of turning on the hot stove, let the citrus acids do the cooking for you! Infused with authentic sweet, spicy and tangy Baja flavors (lime, tomatillo, onion, cilantro, chiles,) with layers of citrusy soft-textured summery brilliance! Pile high on toasty corn chips, tostadas or over a fresh salad, insane!
Spicy Tomatillo Shrimp Ceviche
3 tbs fresh squeezed orange juice
1/2 cup fresh squeezed lime juice (about 3 limes)
1 lb fresh raw shrimp, peeled, deveined, and chopped
1/2 cup tomatillos, finely chopped
1/2 cup tomato, finely chopped (seeds removed)
1/4 cup red onion, finely chopped
1 serrano pepper, finely chopped or less for less heat (seeds removed)
¼ cup cilantro, finely chopped
Sea salt and fresh ground black pepper
Mix the orange & lime juice in a medium-sized bowl. Add the shrimp, cover, and let it marinate (cook) for at least 5 hours in the refrigerator
Remove the marinating shrimp from fridge, and gently mix in the tomatillo, tomato, onion, serrano, cilantro, salt & pepper and cover. Return to fridge to marinate for another hour, (until shrimp is “cooked” should be opaque and slightly pink in color) add salt and pepper to taste if needed. The acid from the citrus actually cooks the ceviche without using heat.
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