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Ceviche is a healthy Peruvian dish that is usually served as an appetizer. It’s generally made from raw fresh fish or shrimp, that’s marinated in lemon and/or lime citrus juices. The acidity in the citrus cures the fish causing it to denature the proteins and become firm and opaque while absorbing flavor.
Ceviche has many names including cebiche, seviche, or cebiche. The origin is debated but thought to have it’s roots in Peru. It is essentially a seafood cocktail using fresh fish that is marinated or “cooked” in a large amount of lime juice. It also includes tomatoes, onion, cilantro, and some form of spice or pepper. We love bulking it up with fresh diced cucumber and diced avocado.
Marinating shrimp in fresh lime juice essential cooks the shrimp due to the high acidity of lime juice. For food safety, If using raw shrimp, purchase it from a trusted source (preferably shrimp labeled “wild-caught”) and enjoy the ceviche the first day it is made. (Source: natashaskitchen.com)
Ceviche, if made with fresh fish is absolutely safe to eat. Think sushi! The lime juice cooks the ceviche on the outer edges and the longer it marinates the longer it “cooks”
Dice shrimp and place into a large glass (non-metal mixing bowl. Squeeze 1 to 1 1/4 cups lime juice from 6 limes over shrimp. Stir to combine then cover and marinate in the refrigerator (marinate 1 1/2 to 2 hours for raw shrimp or until no longer translucent and marinate 15 minutes for cooked shrimp), stirring halfway through.
When you’re looking for a light and refreshing dish on those warm days, shrimp ceviche is the answer. The bright citrus flavors combined with tender bites of seafood and crunchy vegetables will instantly satisfy your cravings. This recipe makes for a great snack, appetizer, or even a light meal. No matter how you serve it, make sure to have some crunchy tortilla chips on hand for dipping. (Source: www.jessicagavin.com)
For raw shrimp version: Soak the raw shrimp in the 1/2 cup lemon juice and 1/2 cup lime juice for 30 – 60 minutes in the fridge (or until shrimp are opaque), then add tomatoes, onions, cilantro, jalapeno, salt and pepper and marinate 30 minutes longer. Then finish with avocado and cucumber. (Source: www.cookingclassy.com)