Ceviche De Camaron Recipe From Chilapan
Recipe adapted from Jorge Miranda of Chilapan
Ceviche De Camaron
Ceviche de Camaron, adapted from Jorge Miranda of Chilapan
Prep Time
0
minutes
Cook Time
20
minutes
Servings
4
appetizer servings
Total time: 20 minutes
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
- 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.
- 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.
- 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.