Shrimp ceviche from Panama
Summary
Yield
Source Panama cuisine
Prep time 3 hours Recipes Lunch Appetizer Entrée Dinner Main meal Light meal Moderate Fish & seafood Cold
Description
Though shrimp ceviche has a taste more similar to cooked seafood than raw shrimp - as it would happen with sushi - this dish is raw, the perfect treat for the sushi lover in your life.
Ingredients
2 Pound shrimp (peeled and deveined) 18 limes 1 onion (medium sized, finely chopped) 1 red bell pepper (finely chopped) 2 chili peppers (Jalapeno o Habanero) 6 Tablespoon coriander (fresh leaves, chopped) Habanero pepper sauce
Instructions
- Squeeze limes and pour juice into a glass bowl or pan (do not use metal).
- Chop shrimp into 4-5 pieces depending on size.
- Place the shrimp, onions, red pepper, jalapenos, and parsley and/or cilantro into the glass bowl.
- Allow mixture to sit on the kitchen counter for up to 2 hours. Then refrigerate.
- Refrigeration is done when the shrimp are pink and opaque.
- Before serving, taste for spiciness. If not hot enough for you, add a few drops of Pepper Sauce.
Notes
Ceviche is a dish of finely sliced fish or seafood marinated in citrus fruit juice. The citric acid pickles the fish, effectively “cooking” it without heat. Ceviches originated in Peru and extended to other Central American countries, becoming also a part of their cuisine. Every country adds some favorite ingredients -cilantro, in Panama's case- to the marinade and use their local fish and seafood as base.
Ceviche can be an appetizer or served as main course. Serve with cracker and salad on the side.
Ingredients, metric
1 kg
shrimp, peeled and deveined
1½ dozen
limes
1
medium onion, chopped
1
red bell pepper, chopped finely
2-3
jalapeno or habanero peppers, chopped finely
6-8 Tbs
parsley and/or cilantro, chopped
Habanero pepper sauce
Nutrition facts
Percent daily values based on a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
Amount Per Serving
Calories
328.46
Calories From Fat (8%)
26.98
% Daily Value
Total Fat 3.11g
5%
Saturated Fat 0.72g
4%
Cholesterol 414.38mg
138%
Sodium 487.53mg
20%
Potassium 857.71mg
25%
Carbohydrates 38.14g
13%
Dietary Fiber 9.95g
40%
Sugar 8.24g
Sugar Alcohols 0.00g
Net Carbohydrates 28.19g
Protein 47.45g
95%
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Summary
| Yield | |
|---|---|
| Source | Panama cuisine |
| Prep time | 3 hours |
| Recipes | Lunch Appetizer Entrée Dinner Main meal Light meal Moderate Fish & seafood Cold |
Description
Though shrimp ceviche has a taste more similar to cooked seafood than raw shrimp - as it would happen with sushi - this dish is raw, the perfect treat for the sushi lover in your life.
Ingredients
| 2 | Pound | shrimp (peeled and deveined) |
| 18 | limes | |
| 1 | onion (medium sized, finely chopped) | |
| 1 | red bell pepper (finely chopped) | |
| 2 | chili peppers (Jalapeno o Habanero) | |
| 6 | Tablespoon | coriander (fresh leaves, chopped) |
| Habanero pepper sauce |
Instructions
- Squeeze limes and pour juice into a glass bowl or pan (do not use metal).
- Chop shrimp into 4-5 pieces depending on size.
- Place the shrimp, onions, red pepper, jalapenos, and parsley and/or cilantro into the glass bowl.
- Allow mixture to sit on the kitchen counter for up to 2 hours. Then refrigerate.
- Refrigeration is done when the shrimp are pink and opaque.
- Before serving, taste for spiciness. If not hot enough for you, add a few drops of Pepper Sauce.
Notes
Ceviche is a dish of finely sliced fish or seafood marinated in citrus fruit juice. The citric acid pickles the fish, effectively “cooking” it without heat. Ceviches originated in Peru and extended to other Central American countries, becoming also a part of their cuisine. Every country adds some favorite ingredients -cilantro, in Panama's case- to the marinade and use their local fish and seafood as base.
Ceviche can be an appetizer or served as main course. Serve with cracker and salad on the side.
Nutrition facts Percent daily values based on a 2000 calorie diet. |
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