Tasty Habanero Shimp Ceviche
I thought I put my Tasty Habanero Shrimp Ceviche away for the remainder of this winter season. This pass Sunday, here in Southern California it was quite warm. I decided to bring it back one last time before next summer. As I was preparing this recipe I could not help to think how mouthwatering this was. Shrimp cover in lime with splash of bright orange Habanero Chile Peppers was definitely a recipe I could not resist in any season. This recipe serves great as an appetizer, snack or if your like my family as a meal.
Habanero is one of the spiciest peppers you can find in the pepper section of your local food market. One piece of advice, be careful when handling these peppers, its delicacy is thought to originate in the Peninsula of Yucatan, Mexico. Habanero peppers also grow in other hot climates including in Belize, in Costa Rica, in parts of the United States. Bring on the spice!
- 1 1/2 pounds of Large Raw Shrimp
- 10 Limes
- 1 1/2 regular size Orange Habaneros
- 1/2 of a Purple Onion
- 1 Medium size Cucumber
- 3 teaspoons of sea salt
Peel and devein Shrimp with a Shrimp Deveiner or small kitchen knife. A quick and easy way to clean your shrimp is to clean them under a running faucet or underwater in a bowl.
In a pot add water, about half ways. Add one teaspoon of salt to the water.
Add Shrimp to boiling water. You want to cook the shrimp for no more than 45 seconds or when they start to turn slightly pink.
Remove them immediately and add them to a bowl of ice water. The goal is to stop them from overcooking.
Once they are cool, cut the shrimp in thirds or halves depending on the size of the shrimp. Usually in three parts.
Add them to a bowl with one teaspoon of salt.
Peel a medium size cucumber and dice into cubes or thin slices.
Peel and cut the red onion into thin slices. Combine both veggies into a bowl and add one teaspoon of salt
Squeeze the juice of 10 limes with a lemon squeezer and add the habaneros to a high-speed blender. If you don’t have a high-speed blender like a Vitamix or Blentec remove the seeds from the habaneros. Blend for about a minute at high speeds.
Add the blended habaneros with the lime juice in the bowl of shrimp, enough to cover them.
Allow the shrimp to cook in lime juice for a minimum of 2 hours in the refrigerator or overnight, before combining the veggies with the shrimp. Drain any excess lime juice and combine all the ingredients together, tossing them gently.
Garnish with avocado slices and serve with tostadas or saltine crackers.