One of many Ceviche's I make! I always like to play around with the ingredients when making ceviche. There is just so much you can do with this simple dish. So many fish you can use and so many ways you can infuse and marinate it. Today, I included Thai chili flakes in its marinating process and only used radishes, red onion and cilantro along with adding a bit of olive oil which I normally don't do. I also used Hawaiian sea salt.
Hope you enjoy!
Serves 2-6 depending on how you serve it. I served it as a meal so it was perfect for 2.
✔️1 lb ex large shrimp, sliced in half then chopped
✔️Juice of 4 limes
✔️Juice of 2 lemons
✔️Juice of 1 Orange
✔️1-2 tsp Thai chili flakes (I like mine spicy I use 2)
Mix all of the above ingredients in a small baking pan. Spread the shrimp out in the pan so that it lays flat and it submerges in the citrus. Refrigerate covered for 1.5-2 hours. Mix every 30 minutes.
Meanwhile, prepare the next ingredients.
✔️4 tbsp red onion, finely minced
✔️3 tbsp cilantro, finely minced
✔️4 radishes, sliced thin in rounds
✔️1 tsp Hawaii sea salt or regular rock sea salt
✔️1 tbsp olive oil
Once the shrimp is done marinating and cooking, it should be a pink color.
Using a slotted spoon, transfer the cooked shrimp to a bowl. Set the juice it marinated and cooked in aside.
Add the rest of the ingredients in the bowl with the shrimp and toss together. Add about 2- 4 tbsp of the juice it marinated and cooked in (optional). Serve with baked or fried tortilla chips or serve it on a tostada shell!
#ladamacooks
