Ceviche recipes are made by first starting with really fresh raw seafood and combining it with other really fresh ingredients.
Ceviche is a popular Latin dish that's typically served as tapas in Spain and as an appetizer in the coastal regions of Latin America.
And making the very popular shrimp ceviche recipes will help you to get the most health benefits from shrimp because there really isn't any "cooking" involved which could destroy the precious omega 3 fatty acids found in seafood.
There are a few types of shrimp that you can choose from to make these raw tapas. However, the best tasting shrimp will always be wild caught.
Also, using a fresh caught white fish will be a great choice when making your ceviche recipes.
Place the chopped shrimp and lime juice in a glass bowl - stir and let sit for about 5 minutes or until shrimp is opaque in color.
Then add in the tomatoes, onion, and cilantro - stir together.
Refrigerate for 1 hour and then remove ceviche from refrigerator.
Then add in worcestershire sauce, ketchup, hot sauce, & seasoning - combine ingredients.
Divide into 4 individual glass bowls.
Top shrimp ceviche recipes with avocado. Also garnish with lime wedges.
There should be over 300 different types of shrimp to choose from to make your shrimp ceviche. And many would be from waters off the Pacific, Atlantic, Arctic, Indian, or the Gulf of Mexico.
However, you will only find a few types of shrimp in your grocery stores these days because of the pollution in these waters.
There are basically two types of shrimp - cold water or warm water shrimp. Cold water shrimp will have more omega 3 fatty acids than warm water shrimp and are known for being a better quality shrimp.
It's also important to look for wild and sustainably caught shrimp when purchasing your shrimp.
Northern Shrimp - are shrimp found in the cold waters off the Atlantic and Pacific oceans.
These shrimp also go by the name pink shrimp and have a firm, mild sweet tasting flesh. They are a cold water shrimp and are wild caught.
White Shrimp - is actually a species of prawn found along the Atlantic coast from New York to Florida and also in the Gulf of Mexico.
These shrimp have a firm and mild sweet tasting flesh. They prefer shallow, warm, and low salinity water with a temperature above 37 degrees F. And this could be why they are harder to find these days.
Brown Shrimp - are shrimp found in the Atlantic all the way down to Mexico. And they are abundant off the waters of Louisiana and Texas.
These shrimp also go by the name Northern brown shrimp and have a firm, mild tasting flesh. Northern brown shrimp are a cold water shrimp that are wild caught.
Add the chopped shrimp, red chilis, and sea salt (to taste) to a mixing bowl.
Pour in the fresh lemon juice to cover and soak for 20 minutes.
Then gently squeeze the lemon juice out of the shrimp and discard the red chilis.
Add the shrimp to a bowl with the chopped tomatoes, cilantro, cucumber, chili, and red onion.
Then season with the juice of 1 freshly squeezed lemon, olive oil, and sea salt (to taste) - stir together.
Then marinate in your refrigerator for up to an hour before serving. Then place the shrimp ceviche on organic corn tortillas.
A shrimp is sometimes called a prawn and a prawn is sometimes called a shrimp. They are both a type of crustacean that have a similar look and taste in your ceviche recipes.
There are a few technical differences such as gill structure and sets of legs.
And prawns are typically harvested from fresh water and shrimp from salt water. Prawns will usually be larger in size than shrimp.
It is better to buy shrimp or prawns to use in your ceviche recipes that still have their shells - and the shells should be firm.
The shrimp or prawns should also smell fresh. And there should be no discoloration of their heads or shells.
Shrimp or prawns are available fresh, cooked, or frozen.
Fresh shrimp or prawns are very perishable and will need to be used in your ceviche recipes as soon as possible.
Add cubes of fish and sea salt to a mixing bowl - stir. Then squeeze the fresh lime juice over the fish.
Let the fish marinate for a few minutes before adding in the rest of the ingredients.
Stir in all of the fresh ingredients and plate - making sure to add some of the soaking juice over the top of your Peruvian ceviche.