Lynn Smythe
Spicy Shrimp Seviche Recipe
February 19th 2008 17:28
Sevice/Ceviche
Spicy Shrimp Seviche Recipe
I was first introduced to seviche when I was around 20 years old. My mother always liked to try out various ethnic-style recipes and one summer she decided to make seviche with fresh shrimp. At first I thought she was crazy, trying to get me to eat raw seafood. This was years before I ever tried sushi so the only way that I would ever eat seafood was if it was thorougly cooked. I reluctantly tried a bite of the shrimp and was pleasantly surprised. Despite the strange texture of the shrimp, it had a refreshing and unique taste. I am now a fan of this dish and make it on quite a few occasions.
This dish, which can also be spelled ceviche, is a spicy variation of a traditional seviche recipe. The acidity of the lime juice causes a chemical reaction to occur in the shrimp which causes it to turn into an opaque white color similar in appearance to cooked shrimp. Lemon or sour orange juice may be substituted for the lime juice if desired. Or a combination of all three citrus juices may be used.
Be very careful when cutting up the jalapeno peppers. I like to do it under running water. Make sure to thoroughly wash your hands when you are done preparing the jalapenos. This dish can be served with either corn chips, for dipping, or spooned into soft flour tortilla shells. This recipe also works well with scallops.
Ingredients for the Seviche:
1 pound raw shrimp - peeled, veined and diced
1 cup lime juice
1 cup tomatoes - diced
2 fresh jalapeno peppers - seeded and minced
1/2 cup red bell pepper - seeded and diced
1/2 cup green onions - sliced
4 cloves garlic - minced
1/4 teaspoon garlic salt
1/4 cup fresh cilantro - chopped fine
1 teaspoon Tabasco sauce - optional
Directions for the Seviche:
1. In a medium bowl mix together the shrimp and lime juice.
2. Place the bowl in the refrigerator and chill for a minimum of 4 hours.
3. Take the bowl out of the refrigerator and drain off the lime juice.
4. Add the tomatoes, jalapenos, bell peppers, onions, garlic, and garlic salt to the shrimp and stir well.
5. Place the bowl back into the refrigerator until you are ready to serve it.
6. Stir in the cilantro prior to serving and place individual servings into small bowls.
7. If you would like a spicier seviche, add the Tabasco sauce.
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