Shrimp Ceviche with Connie Cosio | Like A Chef | Tastemade

Connie Cosio, chef & owner of Coni'Seafood in Los Angeles, teaches you how to make her favorite shrimp ceviche.

Follow Coni'Seafood: @coniseafood

RECIPE
Ingredients:
2 pounds white Mexican shrimp (or other large shrimp) peeled and deveined
10 jalapeños, washed, dried, and stems removed (remove seeds and devein if you want a milder salsa)
10 to 12 limes, divided, plus 4 whole limes for garnish
Sea salt, to taste
1/2 red onion, diced
2 large cucumbers
3 medium tomatoes, drained, seeded and diced
Corn oil, for frying
Corn tortillas

Steps:
1. First, prepare the Nayarit-style salsa verde: Place the jalapeños into a blender with the lime juice. Puree until blended, and add salt to taste. Set aside.
2. In a non-reactive bowl, combine shrimp, red onion and juice of 5 to 7 limes and set aside to marinate for 5 minutes. Add salt to taste. Add the cucumber, tomato, then stir in the salsa verde. Taste and add salt or a little more lime juice if needed.
3. Using a 2-inch round cookie cutter, cut the tortillas into small rounds. Fill a pan halfway up with the corn oil and heat over medium-high heat. Fry the tortillas until crispy and golden brown. Remove to a paper towel-lined plate to cool.
4. To serve, place a tablespoon of ceviche on each toastadito.

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