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Green Shrimp Ceviche and Cucumber Sushi
Prep 45min
Total1hr15min
Ingredients13
Servings6
Blanca Arroyo
In my home, my father was the seafood lover. I remember he would always take us to a market called “La Viga,” which sold the freshest seafood and fish that you could find in Mexico City, where I'm from. You had to get up at the crack of dawn if you wanted to get your hands on the best! What I liked most about this place was the smell of the sea!
Summer is here, so you, too, should get up early! The season brings light and refreshing dishes that fill us with energy. This cucumber sushi, filled with shrimp ceviche, is just great for a hot afternoon with family or friends!
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Ingredients
Serrano chili sauce:
6tablespoons juice of a large lime
1/2cup cilantro leaves, washed
1/2fresh, unseeded Serrano chile, washed and chopped (if you don’t want it to be spicy, remove half the seeds)
1/4small green tomato, cut into chunks
1/8teaspoon salt
Shrimp Ceviche:
1/2pound fresh medium shrimp (peeled, deveined, thoroughly washed and finely chopped)
6tablespoons juice of a large lime
1 1/2teaspoons salt
1/8teaspoon freshly ground black pepper
Pickled purple onion:
1/2medium red onion, peeled and finely chopped into small pieces
2tablespoons lime juice
1/8teaspoon sea salt
Cucumber Sushi:
2English cucumbers
Directions
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1
Prepare the Serrano chili sauce. Place all the ingredients in the blender and blend at high speed for 3 minutes or until everything is well combined. Put the sauce in a lid container and refrigerate.
2
In a bowl, combine the shrimp, lemon juice, salt and pepper. Cover and refrigerate for 10 minutes. Add half the chili sauce to the shrimp mixture, stir well, cover and refrigerate again for another 35 minutes.
3
Make the pickled onion by mixing the onion, lemon juice and salt in another bowl. Refrigerate.
4
Arrange absorbent paper towel on a long dish.
5
Cut off the ends of the cucumbers and cut them in half. Use a potato peeler or mandoline and start slicing the cucumbers into long, thin and wide strips. Place them on the absorbent paper towel so it soaks up the excess water.
6
Take the ceviche out of the refrigerator and drain very well.
7
Place a tablespoon of shrimp ceviche on a cucumber strip, and roll up. Repeat this process until you've finished with all your sushi pieces.
8
Place a few red onions and several drops of the serrano chili sauce on each sushi piece.
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If you can't find Serrano chile, you may use jalapeño.
If you don't want to make the sushi, peel cucumber and cut it into thick, 1/2-inch slices. Use a spoon to carefully remove part of the seeds and pulp. Place the ceviche in that space and garnish with the onion and serrano chili sauce.
You may also serve this ceviche over tortilla chips or in individual glasses.
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No nutrition information available for this recipe
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Blanca Arroyo
In my home, my father was the seafood lover. I remember he would always take us to a market called “La Viga,” which sold the freshest seafood and fish that you could find in Mexico City, where I'm from. You had to get up at the crack of dawn if you wanted to get your hands on the best! What I liked most about this place was the smell of the sea!
Summer is here, so you, too, should get up early! The season brings light and refreshing dishes that fill us with energy. This cucumber sushi, filled with shrimp ceviche, is just great for a hot afternoon with family or friends!
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