Ingredients for Guatemala N Ceviche
- 1 cup chopped tomatoes
- Medium Shrimp
- ½ cup finely chopped red onion
- ½ cup chopped cilantro
- Jalapeno
- Lemons
- 1 tablespoon ketchup
- 1 teaspoon Worcestershire sauce
- Salt And Pepper
How to Make Guatemala N Ceviche
- Bring a pot of water to a boil. Add 1 pound of shrimp and blanch for 3 minutes. Immediately transfer the shrimp to a bowl of ice water to stop the cooking process.
- Once cooled, drain the shrimp thoroughly.
- Place the shrimp in a medium-sized bowl.
- Pour 1 cup of fresh lime juice over the shrimp. Gently toss to coat. Marinate for at least 2 hours in the refrigerator.
- Add ½ cup finely chopped red onion, 1 cup chopped tomatoes, 2-3 finely chopped jalapeños (adjust to your spice preference), ½ cup chopped cilantro, 1 tablespoon ketchup, 1 teaspoon Worcestershire sauce, 1 teaspoon salt, and ½ teaspoon black pepper. Gently toss to combine. Marinate for an additional 2 hours in the refrigerator.
- Serve chilled with your favorite crackers or tortilla chips.
Chef's Tip for Extra Flavor
Want to unlock deeper, more complex flavors? Try toasting your whole spices before grinding them, or blooming ground spices in a little warm oil to enhance their aroma. Deglazing your pan with a bit of stock, wine, or even water after browning ingredients can capture those tasty caramelized bits, adding richness to your dish.
Nutrition Information (Approximate per serving)
Sodium
68 g
Sugar
52g
Fat
1g
Carbs
6g
