Tableside Ceviche
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