Spicy Shrimp Ceviche

by Mustafa Mannan February 16, 2021

There is nothing like tasting fresh ceviche on a hot day while at the beach. The citrus notes with the seafood taste is unparalleled.

Traditionally the citrus is intended to cook the raw seafood. However, poaching the shrimp will quickly kill off any harmful bacteria.

A perfect snack to enjoy with Trini Pepper Sauce, the sauce blends perfect with the notes of the dish.

Ingredients:

10 small Shrimp
3 Lemons and/or Limes
¼ cup Tomato
¼ cup Onion
¼ cup Bell pepper
½ a Cucumber
1 big or 3 small avocados
½ cup Tomato based cocktail juice
Spiced salt
Pink salt
¼ teaspoon Trini Pepper Sauce

Directions:

Poach shrimp, if desired, by boiling a large pot of water. Turn off the heat and add the shrimp and poach until the shrimp are cooked through, about 2 minutes. Allow shrimp to cool
Chop the shrimp into bite size pieces and place in a large bowl. Add the lemon juice, tomato, onion, bell pepper, cucumber, tomato based cocktail juice, salts and Trini Pepper Sauce. Cover and refrigerate for at least 1 hour.
Just before serving, dice and add the avocado to the ceviche. Serve immediately.

Mustafa Mannan

Author

Comments will be approved before showing up.

Also in Recipes

salsa salsa verde

New: Salsa Verde

by Trini Pepper Sauce May 23, 2023

holiday recipe side dish sides sweet potatoes Thanksgiving

French Baked Eggs (Oeufs en Cocotte)

by Mustafa Mannan October 19, 2022 1 Comment

Oeufs en Cocotte is a French method of baking eggs in a water bath in the oven. The eggs are cooked with butter, cream, cheese, and any other ingredients your heart desires. It is usually served with toast or bread.