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Shrimp Ceviche with Birria Chips
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Shrimp Ceviche with Birria Chips

30 Min.Für 4Nutri-Score B€€
von @thegoldenbalance24 Importe0 Mal gekocht
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Zutaten

4 Personen
  • shrimp (peeled, freshest possible)Andere454 g
  • lime (juiced)Obst & Gemüse9 Stücke
  • cilantro (leaves, chopped (measured by the handful))Obst & Gemüse1 Stück
  • Roma tomatoes (quartered, seeds removed, diced)Obst & Gemüse4 Stücke
  • English cucumber (seeds removed, diced (skin optional))Obst & Gemüse1 Stück
  • red onion (peeled, thinly sliced)Obst & Gemüse0,5 Stücke
  • jalapeños (thinly sliced)Obst & Gemüse2 Stücke
  • Valentina hot sauceVorräte60 ml
  • olive oilVorräte15 ml
  • saltGewürze5 g
  • black pepper (freshly ground)Gewürze3 g
  • corn tortillas (quartered)Backwaren6 Stücke
  • birria seasoningGewürze8 g
  • frying oil (for frying)Vorräte200 ml

pro Portion

Nährwerte

386kcal

Kohlenhydrate
39 g
Eiweiß
26 g
Fett
14 g

Schritt für Schritt

Zubereitung

  1. Parboil the shrimp

    • Bring a pot of water to a rolling boil.
    • Drop the shrimp into the boiling water for only 30 seconds.
    • Drain immediately.
    Schritt 1

  2. Slice and marinate the shrimp

    • Take a knife and slice down each shrimp lengthwise.
    • Submerge the shrimp in plenty of lime juice.
    • Let the shrimp soak so the ceviche doesn't get watered down.
    Schritt 2

  3. Prep the cucumber

    • Take all the seeds out of the English cucumber.
    • Cut into tiny small cubes.
    • Skin is optional.
    Schritt 3

  4. Prep the tomatoes

    • Quarter the tomatoes vertically.
    • Slice out the seeds so they don't water down the ceviche.
    • Cut into small cubes.
    Schritt 4

  5. Prep the red onion

    • Split the red onion in half from the root, then peel.
    • Make slices towards the root keeping it intact.
    • Make small thin slices.
    Schritt 5

  6. Combine everything

    • Put the cucumber, tomatoes and red onion together with the shrimp.
    • Add as many jalapeños as you can handle.
    • Add a generous handful of cilantro.
    • Add a nice palm full of black pepper and salt to taste.
    Schritt 6

  7. Add the hot sauce and mix

    • Pour in the salsa picante (Mexican hot sauce) along with the olive oil.
    • Give it a good mix and watch it turn beautiful.
    Schritt 7

  8. Make the birria chips

    • Quarter the corn tortillas.
    • Fry them in really hot oil and let them dance until crispy.
    • As soon as they're crispy, hit them with the birria seasoning.
    Schritt 8

  9. Serve

    • Scoop up the ceviche with the birria chips and enjoy.
    Schritt 9
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