Hi all! Thank you to everyone who joined us last Wednesday for our first-ever in-person AND online Culture Kitchen event! We had a blast learning to make Ceviche this month and look forward to more in-person events in the future.
This month we featured guest chef Mariah, who taught us how to make Ceviche, a widely popular dish in Mexico. The dish was simple and bursting with flavor, and you will have plenty left over to share with friends and family. The full ingredients list and recipe can be found below.
Did you know?
The lime juice in this recipe is what cooks the raw shrimp! The acid in the juice denatures the proteins of the shrimp, which is a similar process to cooking with heat.
If you aren't feeling shrimp, you can also use shredded crab or chopped cauliflower as the protein for this dish. If using cauliflower, make sure to chop it into bite-sized pieces!
By the time you're done with this recipe, you will probably want to eat it straight out of the bowl with a spoon; for those that can wait, we recommend serving on tostadas (Mariah recommends these ones if you like tajin). You can add tajin, tapatio, and mayonnaise as desired as well.
Once again, a big thanks to Mariah for showing us how to make this refreshing summer recipe! Our guest chefs are the heart of this program, and we truly appreciate the time and effort they put into teaching others recipes that are important to them.
Stay tuned for our next event in August! Buen provecho!
1 lb raw shrimp, peeled & deveined (not frozen, if frozen, defrost the night before)
6 Roma tomatoes
1-2 Jalapenos (more or less for spice)
1 Red onion
1 Bunch Cilantro
12 Limes, juiced
You can use a manual hand juicer, electric juicer, or a lime squeezer, whichever you prefer
Salt & pepper to taste
Tostada shells for serving
Tajin to taste
Tapatio hot sauce
Clamato or water to dilute the lime juice (Clamato if you prefer the extra tomato taste)
Juicer, lime squeezer or hands
Large bowl with lid or foil/plastic to cover
Juice your limes, if not juiced already. Set aside.
Chop your cucumbers, tomatoes, jalapenos, onion, and avocado (optional) into small cubes. Combine all chopped ingredients into a large bowl.
Finely chop your cilantro and add it to the bowl.
Chop shrimp into bite sized pieces. If you would like, you can leave the shrimp whole as well. Add the shrimp to the bowl.
Pour in the lime juice and give your ceviche a stir.
Cover your bowl with a lid, foil, or plastic and refrigerate for 1-1.5 hrs, stirring occasionally. You will know your ceviche is ready when the shrimp is fully cooked. They should be white/pink, with bright red flecks. They should not be gray at all. If in doubt, let sit for additional time since you can't 'overcook' this recipe.
After it is done cooking, remove from fridge. You can eat straight away, or prepare tostadas with toppings of choice. You can also add clamato or water to dilute the 'broth' for a more diluted flavor if desired.