Shrimp Ceviche – Ceviche de Camaron

Shrimp Ceviche

Shrimp Ceviche is so Refreshing

All of the ingredients are designed to pack a wallop of nutrition and explode with flavor.  It’s got Onions, Peppers, Tomatoes, Avocado, Cucumber and a list of other seasoning’s and ingredients you’re going to love.  You can serve this with chips, eat it plain as a salad, serve as a Tostada or, my favorite, as a Cocktail in a glass with Clamato!

Shrimp Ceviche

Shrimp Ceviche can, technically, be made with vegetables only but traditionally it’s made with either Tilapia or Shrimp.  The secret is cook the meat in the citric acid of freshly squeezed Lemon and Limes.  I find this method very effective with the fish but I find that it makes the shrimp a little pasty and less pleasant to eat.  So I like to steam my shrimp before I marinade it in the juice.  I get a ton flack from Hispanics that see me do it this way in the video but the results turn out virtually the same.   The texture of the shrimp is better and the flavor of the Lemon and Lime marinade is forever present because the citrus is so potent.  Therefore, trust me with the steaming in this recipe and enjoy your Shrimp Ceviche!

Shrimp Ceviche Ingredients:

  • 1 pound raw shrimp, peeled and deveined
  • 2 lemons
  • 2 limes
  • 1/4 cup Orange Juice
  • 1 cucumber, chopped
  • 1/2 Onion, chopped
  • 1/2 Jalapeno Pepper, diced (optional)
  • 1 cup Tomato, diced
  • 1 Avocado, chopped into 1/2-inch pieces
  • 1 tbsp Cilantro, chopped
  • 2 tbsp Olive Oil
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon Black Pepper
  • Clamato Juice (optional)
  • Tabasco Sauce (optional)

Steam Shrimp for 1 minute then remove and place in a bowl.  Then add the Lemon, Lime and Orange juice, stir and let it marinade for 20 minutes.  Chop all the remaining ingredients and combine in a separate bowl.  Add the Salt and Pepper, then stir.  Strain the Shrimp but add 1/4 cup of the juice to the vegetable bowl and add the shrimp, then stir.  Serve Shrimp Ceviche with Tostada Shells, Corn Chips or in a Glass With Clamato over the top.

Veggie Egg Rolls

Egg RollsHomemade Egg Rolls

If Egg Rolls are on the menu, you can be sure that I’m going to get them.  I’ll even buy them at Jack in the Box or 7 eleven, because I like them that much.  And, if you want to take it step further, dip the Egg Rolls in a Chinese Frying batter, just like the batter that’s on Sweet and sour Pork or Chicken, and then fry it.  Mm-mm; that’s good sheet!  But for this recipe, let’s just focus on the basics, and keep it simple.

Vegetable Egg Rolls consist mostly of one simple ingredient.  Any guess’s?  That’s right, vegetables!  Which means you can put practically any vegetable you want inside these, and as long as you follow a few basic rules, they’re going to turn out great!  First, you have to season your veggies with a light saute.  I say light because you don’t want to over cook your ingredients before you fry them, thus cooking them a second time and creating a soggy flavorless mess.  That being said, 1 minute of pan time is all you need to lightly salt and pepper, maybe a pinch of sugar for sweetener and your favorite sauce.  In this case I use Tempura Dipping sauce, and I talk about it HERE!  As for the rest of my recipe, I just use a coleslaw premix I bought in the produce with the addition of Bean Sprouts.  Egg Roll Wrappers can usually be found there too.

Egg Roll Ingredients:

For 8 Egg Rolls I use
Egg Roll Wrappers
1/2 bag of Coleslaw Premix (about 8oz)
1/2 cup Bean Sprouts
2 tbsp Tempura Dipping Sauce (Teriyaki is a half decent substitute)
1 tsp Sugar
Salt and Pepper to taste