Ceviche de Camaron

Recipe adapted from Jorge Miranda of Chilapan

Ceviche De Camaron
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Ceviche de Camaron, adapted from Jorge Miranda of Chilapan
Servings
4
appetizer servings
Ingredients
  • Pesto
  • 1 cup baby spinach
  • 2 tablespoons green olives, pitted
  • 1 tablespoon capers
  • 2 cloves garlic, peeled
  • 1 tablespoon scallion greens, sliced
  • ½ teaspoon black pepper
  • 1 tablespoon Kosher salt
  • ¼ cup olive oil
  • 3 tablespoons fresh orange juice
  • 2 tablespoons fresh lime juice
  •  
  • Shrimp
  • ½ pound medium shrimp--peeled and deveined
  • ½ teaspoon ground cumin
  • ½ teaspoon ground clove
  • 1 tablespoon olive oil, divided
  • Salt and pepper
  •  
  • To Serve
  • ½ cup white cabbage, thinly sliced
  • ¼ cup Spanish onion, thinly sliced
  • 2 radishes, thinly sliced
  • ¼ cup cilantro leaves, picked from the stems and chopped
  • 2 tablespoons juice from a can of pickled jalapeños or 1 tablespoon white or red wine vinegar plus 1 tablespoon minced fresh jalapeño
  • Tortilla chips
Directions
  1. Make the pesto: In a blender or food processor, puree all ingredients until finely ground. Add a splash of water to aid the pureeing, if needed.
  2. Prepare the shrimp: Rub the shrimp with the cumin, clove, 1½ teaspoons of the olive oil, salt and pepper. In a pan over medium heat, heat the remaining olive oil and cook the shrimp until they just begin to turn pink. Remove, slice in half lengthwise and refrigerate until cool.
  3. Compose the ceviche: Toss the chilled shrimp with the cabbage, onion, radish, cilantro and ¼ cup of the pesto. Add pickled jalapeño juice (or vinegar and fresh jalapeño), season with salt and pepper to taste and serve with tortilla chips.
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