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I remember the first time I tried ceviche my
husband jason and I were on a road trip down the coast
to go camping in Baja California we decided to stop by
a little seaside village to grab some appetizers and drinks
ahh, good times, the moment the bowl of stunning seafood hit our
table we devoured it, we literally could not get enough. But now
that we have kids it's a little bit harder to get away as
much as we'd like to. So since then I created my own version
so that we can enjoy the dish anytime the craving hits
A traditional ceviche uses raw seafood soaked in an acidic
marinade to cook the proteins, but the shrimp muscle fibers are a little
bit more tough compared to flaky fish so it's going to take longer
to cook. Therefore, to speed up the process I'm
going to poach the shrimp first. Let's head over to the stove and get started
In a medium sauce pan bring two quarts
of water and one and a half teaspoons of salt to a boil
turn off the heat and add one pound of peeled and deveined shrimp
Allow them to cook until opaque about two to three minutes
the poaching method is going to ensure that we preserve the delicate flavors
and textures of the shrimp also the heat is going to destroy any
harmful organisms so that it's safer to eat. Let's give
this a check, this looks perfect. Also you can use
pre-cooked shrimp if you're in a pinch for time and just chop it up and add it
into the recipe
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Immediately transfer the shrimp to a colander and rinse with cold water until
cool, about one to two minutes, this helps to stop the cooking process
I like to use 16 to 20 count size shrimp because after I chop it it's going to
give some nice bites of seafood but really you could use any size just
make sure that when you're poaching you keep an eye on the cook time
so that the shrimp doesn't get overcooked
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I like to add a variety of vegetable and
fruit mix-ins to the ceviche to add a ton of texture
but just make sure that you cut them into small pieces
so that they complement the shrimp and not overpower it
These ingredients along with the shrimp marinate in a freshly squeezed lime and
lemon juice to fuse all the flavors together don't
waste the lime zest it's loaded with essential oils and
aromas to make the marinade even more flavorful in the bowl of
shrimp add 1 cup diced tomatoes
1 cup diced cucumber
half a cup minced red onion
two tablespoons chopped cilantro
one tablespoon minced serrano pepper
one teaspoon lime zest
half a cup lime juice
quarter cup lemon juice
and a half teaspoon salt
stir to combine
cover and refrigerate for about 30 minutes stirring halfway through
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and now we wait
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Those looks so good now we just have to add one more
ingredient oh where'd it go I just i just had it here
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oh there it is
I wait to cut the avocado until right before i'm ready to serve
because the flesh is going to start to oxidize and turn from green to a little
bit of a brown color right before serving cut the avocado
into half inch cubes stirring one cup of diced avocado into
the ceviche taste and season with more salt as
desired oh my gosh this looks so good it's
bringing me back to the beaches of Baja can't wait to dig in the best way to
serve ceviche is with something salty and crunchy I love to add some
tortilla chips on the side or you can serve it with saltine
crackers or plantain chips or if you want a lighter meal add a
couple scoops of the ceviche right on top of a crunchy tostada
and maybe some hot sauce on the side if you like it a little bit spicy
hey Jason the ceviche is ready how are the margaritas coming?
I hope you enjoyed learning the science behind ceviche and if you did
make sure to give it a Like and Subscribe it means a lot when you do
thanks for watching and remember cook with confidence
you got this see you in the next video
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This is so good!