Recipe
New Mexican Ceviche
Spicy and Tangy Shrimp Ceviche with a Southwestern Twist
4.5 out of 5
In the vibrant and flavorful world of New Mexican cuisine, this adaptation of the classic Peruvian ceviche brings a delightful fusion of flavors. The combination of fresh seafood, zesty lime juice, and fiery chilies creates a mouthwatering dish that perfectly embodies the bold and spicy essence of New Mexican cuisine.
Metadata
Preparation time
30 minutes
Cooking time
0 minutes (no cooking required)
Total time
1 hour 30 minutes (including marinating and chilling time)
Yields
4 servings
Preparation difficulty
Easy
Suitable for
Gluten-free, Dairy-free, Low-carb, Keto-friendly, Pescatarian
Allergens
Shellfish
Not suitable for
Vegan, Vegetarian, Nut-free, Shellfish allergy, Soy allergy
Ingredients
While the original Peruvian ceviche typically features fish or seafood marinated in lime juice, New Mexican ceviche adds a touch of Southwestern flair. This adaptation incorporates ingredients commonly found in New Mexican cuisine, such as roasted green chilies, cilantro, and avocado, to give the dish a unique and vibrant twist. We alse have the original recipe for Ceviche, so you can check it out.
-
1 pound (450g) shrimp, peeled and deveined 1 pound (450g) shrimp, peeled and deveined
-
1 cup (240ml) lime juice 1 cup (240ml) lime juice
-
2 roasted green chilies, diced 2 roasted green chilies, diced
-
1/2 red onion, finely chopped 1/2 red onion, finely chopped
-
1 tomato, diced 1 tomato, diced
-
1/4 cup (15g) fresh cilantro, chopped 1/4 cup (15g) fresh cilantro, chopped
-
1 avocado, diced 1 avocado, diced
-
Salt and pepper to taste Salt and pepper to taste
-
Tortilla chips, for serving Tortilla chips, for serving
Nutrition
- Calories (kcal / KJ): 220 kcal / 920 KJ
- Fat (total, saturated): 10g, 2g
- Carbohydrates (total, sugars): 9g, 2g
- Protein: 24g
- Fiber: 4g
- Salt: 1g
Preparation
-
1.In a large bowl, combine the shrimp and lime juice. Let it marinate in the refrigerator for 30 minutes.
-
2.After marinating, remove the shrimp from the lime juice and chop them into bite-sized pieces.
-
3.In a separate bowl, combine the chopped shrimp, roasted green chilies, red onion, tomato, cilantro, and avocado.
-
4.Season with salt and pepper to taste and gently toss to combine.
-
5.Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld together.
-
6.Serve the New Mexican ceviche chilled with tortilla chips on the side.
Treat your ingredients with care...
- Shrimp — Make sure to use fresh and properly cleaned shrimp for the best flavor and texture.
- Lime juice — Use freshly squeezed lime juice for a vibrant and tangy taste.
- Roasted green chilies — If you can't find roasted green chilies, you can use canned green chilies or roast fresh green chilies yourself.
- Avocado — Choose ripe avocados that are slightly soft to the touch for a creamy and buttery texture.
- Tortilla chips — Opt for thick and sturdy tortilla chips that can hold up to the chunky ceviche.
Tips & Tricks
- For an extra kick of heat, add a finely chopped jalapeno pepper to the ceviche.
- To enhance the smoky flavor, you can add a pinch of ground cumin to the ceviche mixture.
- If you prefer a milder flavor, remove the seeds and membranes from the roasted green chilies before dicing them.
- Serve the ceviche in chilled glasses or bowls for an elegant presentation.
- Feel free to customize the ceviche by adding diced mango, pineapple, or cucumber for a refreshing twist.
Serving advice
Serve the New Mexican ceviche as an appetizer or light lunch. Garnish with additional cilantro leaves and lime wedges for a fresh and vibrant presentation. Enjoy with tortilla chips for scooping up the flavorful ceviche.
Presentation advice
To create an eye-catching presentation, serve the ceviche in individual martini glasses or small bowls. Arrange a few tortilla chips around the ceviche and garnish with a sprig of cilantro. The vibrant colors of the shrimp, avocado, and tomatoes will make the dish visually appealing.
More recipes...
More Peruvian cuisine dishes » Browse all
Panonta
Panonta is a traditional dish from the Andean region of South America. It is a hearty soup made with potatoes, corn, and meat.
Chinguirito
Chinguirito is a traditional Peruvian dish made with marinated fish, onions, and chili peppers. It is typically served as a snack or appetizer.
Cau cau de choros
Peruvian mussel stew
Cau cau de choros is a traditional Peruvian dish that is made with mussels, potatoes, and aji amarillo.