how2heroes » Tableside Ceviche

Appetizers » Tableside Ceviche

Bring the freshest flavors from Mexico to your table at home with Chris Damian's ceviche. Raw shrimp "cooks" in lime juice via acid that denatures the proteins and changes its texture and firmness. After the shrimp marinates, Chris tosses the other ingredients together tableside at his restaurant Papagayo. But, if you aren't into all of the fanfare, add aromatics and spices to the shrimp, then plate atop thinly-sliced, sushi-grade tuna (in the privacy of your own kitchen) -- your family or guests will be impressed, nonetheless.

Print Recipe

Serves 2 as an appetizer

Ingredients

For Shrimp & Marinade

4 oz shrimp (31-40 count per lb), peeled, deveined & minced
¼ cup finely-minced onion
3 tbsp lime juice (about 1½ limes)

For Ceviche

4 tbsp diced tomatoes
1½ tbsp minced cilantro
2 tbsp peeled & diced English cucumber
1 tbsp minced jalapeño
1 tbsp ketchup
1 tbsp reserved ceviche marinade
1 tbsp Mexican hot sauce

To Plate

4 oz sushi-grade tuna, thinly sliced
squeeze of fresh lime juice
salt

Serving Suggestions

plantain chips, tortilla chips or fresh vegetables

How-to

Prepare & Marinate Shrimp

In a medium bowl, mix together shrimp, onions and lime juice
Place in refrigerator and let marinate for 90 minutes (or, more or less according your desired texture)
Strain liquid from shrimp and reserve

Assemble Ceviche

In a bowl, add marinated shrimp, tomatoes, cucumbers, jalapeños, cilantro, ketchup, hot sauce, and reserved ceviche marinade. Mix ingredients together

Prepare Tuna

To thinly-slice the tuna, place in freezer for about 15 minutes. Remove and slice paper thin. Place slices between plastic wrap and pound thinly
Lay out pounded slices on a cold plate. Squeeze lime over tuna and sprinkle with salt. Place ceviche on tuna. Serve with fried plantain chips, tortilla chips or vegetables