Tasty Habanero Shimp Ceviche

READY IN: 2hrs 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Peel and devein Shrimp with a Shrimp Deveiner or small kitchen knife. A quick and easy way to clean your shrimp is to clean them under a running faucet or underwater in a bowl.
  • In a pot add water, about half ways. Add one teaspoon of salt to the water.
  • Add Shrimp to boiling water. You want to cook the shrimp for no more than 45 seconds or when they start to turn slightly pink.
  • Remove them immediately and add them to a bowl of ice water. The goal is to stop them from overcooking.
  • Once they are cool, cut the shrimp in thirds or halves depending on the size of the shrimp. Usually in three parts.
  • Add them to a bowl with one teaspoon of salt.
  • The Veggies.
  • Peel a medium size cucumber and dice into cubes or thin slices.
  • Peel and cut the red onion into thin slices. Combine both veggies into a bowl and add one teaspoon of salt.
  • queeze the juice of 10 limes with a lemon squeezer and add the habaneros to a high-speed blender. If you don’t have a high-speed blender like a Vitamix or Blentec remove the seeds from the habaneros. Blend for about a minute at high speeds.
  • Add the blended habaneros with the lime juice in the bowl of shrimp, enough to cover them.
  • Allow the shrimp to cook in lime juice for a minimum of 2 hours in the refrigerator or overnight, before combining the veggies with the shrimp. Drain any excess lime juice and combine all the ingredients together, tossing them gently.
  • Garnish with avocado slices and serve with tostadas or saltine crackers.
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