When we went to South America for a week about a month a go, we ate a lot of Ceviche. Once we were home I wanted to develop our own recipe! This definitely has some heat, so feel free to use less of the chile paste or jalapenos.
Ingredients:
- 2 cloves garlic
- 1 lb Shrimp
- 1/2 jalapeno
- 2/3 cup lime juice
- 1/2 cup orange juice
- juice from 1/2 of a lemon
- 1/2 cup thinly sliced radishes
- 1/2 cup thinly sliced red onion
- 1 avocado
- 1 cup cilantro
- 1/2 cup Aji Amarillo paste (check your ethnic section at your grocery store)
- plantain chips to eat it with
1. Combine 2/3 of the cilantro, 1/2 cup of the lime juice, 1/4 cup orange juice, 1 clove of garlic, a pinch of salt, and jalapeno (without seed unless you want your mouth on fire) in a blender until smooth.
2. If your shrimp are not already cooked, boil for about one minute until pink. Then immediately blanch them in ice water. Remove the tails. Next, pour your lime juice mixture over the shrimp and throw in the fridge for a minimum of 30 minutes.
3. If you have not already sliced your onion and radishes do so now. Onion can be roughly the length of the quarter of the onion. Radishes can be in half moons. Also go ahead and cut your avocado into small cubes. Set this mixture aside.
4. Now we will make the orange spicy sauce. Combine 1 clove of garlic, pinch of salt, the rest of the lime and orange juices, and the aji amarillo paste in the blender. Blend until smooth. If you want it a bit thicker you can add some olive oil (or other oil) as it blends to emulsify it. I would not use more than 1Tbsp total though bc it could take over the flavor.
5. Once the 30 minutes or more are up take your shrimp back out. Add the radishes, onion, rest of the cilantro, and avocado to the mix. Squeeze the lemon half over it (you could leave this out depending on how acidic you want things, I encourage you to taste it).
6. Toss and serve with the plantain chips!