Recipes Nugget Markets Signature Recipes
Shrimp Ceviche 'Tinis with Sweet Potato Chips
- Prep time
- 15–20 minutes PT20M
- Cook time
- 3 hours PT3H
- Yield
- 4–6 servings
- Difficulty
Whip up this recipe for a refreshing and tasty appetizer full of fresh and simple ingredients!
Ingredients
- 1½ pounds shrimp, peeled and deveined
- 1 cup fresh-squeezed lime juice
- ½ cup fresh-squeezed lemon juice
- 1 teaspoon kosher or sea salt
- Dash of hot pepper sauce
- 4 radishes, julienned
- ⅓–½ English cucumber, peeled and diced small
- ½ small white onion, diced small
- 2–3 jalapeños, diced small
- ⅓–½ cup fresh cilantro, chopped
- Sweet potato or purple potato chips, for garnish
Preparation
Rinse shrimp, pat dry, and chop into small pieces. Transfer to a glass or plastic container, then add citrus juices, salt, and hot pepper sauce. Refrigerate for a minimum of 3 hours to allow juices to thoroughly "cook" shrimp; stir occasionally. After 3 hours have elapsed, check shrimp for color—the shrimp should be pink and firm. If they are not quite there, refrigerate for 1 more hour.
After shrimp have finished "cooking," stir in radish, cucumber, onion, jalapeños, and cilantro. Taste and adjust seasoning if necessary, then divide evenly among 4–6 martini or wide-rimmed margarita glasses. Garnish with fresh cilantro sprigs and sweet potato or purple potato chips.
Serve immediately or reserve in refrigerator for up to 1 hour.
Techniques used in this recipe:
- julienne
- julienne: vegetables, potatoes, or other items cut into strips; 1/8-inch square x 1 to 2 inches is standard. Fine julienne is 1/16-inch square.
