Watermelon Shrimp Ceviche
@brandongouveia https://ift.tt/HvwqRMJ Nothing says summer like a refreshing watermelon shrimp ceviche by @brandongouveia Fresh flavors, and vibrant colors on a plate! INGREDIENTS 1 ½ lbs shrimp, peeled and deveined 1 persian cucumber, diced 2 Serrano peppers, thinly sliced 1 small red onion, thinly sliced 4 roma tomatoes, diced ⅓ cup cilantro, chopped 2 lemons, juiced 10 limes, juiced ½ cup Clamato tomato juice 1 tablespoon Fish sauce Salt to taste 1 Avocado, sliced ( Garnish) 1 small Watermelon, cut into a rectangular shape PREPARATION 1. Peel and devein shrimp, cut them into small pieces. 2. Add the shrimp to a large bowl. 3. Cut the limes and lemons in half and squeeze them into the bowl and let the shrimp sit in the refrigerator for 30 minutes to an hour. 4. The shrimp should be pink on the outside and opaque on the inside.The acidity from the lemon and lime juice will “cook” the shrimp. 5. Prepare cucumbers, tomatoes, red onion, serrano peppers, avocado and cilantro. 6. Add cucumber, tomatoes, red onion, serrano peppers, cilantro, tomato juice, fish sauce, and salt to taste to the bowl of shrimp and mix until well combined. 7. Save the avocado to garnish at the end. 8. Cut the watermelon into a rectangle and use a large vegetable peeler to make thin slices of watermelon. 9. Place the watermelon slices on a plate then add shrimp ceviche and top with avocado slices. 10. Serve right away with tortilla chips. Shrimp ceviche can be made ahead and refrigerated for up to 3 days. 11. Enjoy!
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