Skip to content
Menu
Shrimp Ceviche with Birria Chips
Entrante

Shrimp Ceviche with Birria Chips

30 minPara 4Nutri-Score B€€
de @thegoldenbalance24 importaciones0 veces cocinadas
Adaptar esta receta

lo que necesita

Ingredientes

4 personas
  • shrimp (peeled, freshest possible)Otro454 g
  • lime (juiced)Frutas y verduras9 piezas
  • cilantro (leaves, chopped (measured by the handful))Frutas y verduras1 pieza
  • Roma tomatoes (quartered, seeds removed, diced)Frutas y verduras4 piezas
  • English cucumber (seeds removed, diced (skin optional))Frutas y verduras1 pieza
  • red onion (peeled, thinly sliced)Frutas y verduras0,5 piezas
  • jalapeños (thinly sliced)Frutas y verduras2 piezas
  • Valentina hot sauceDespensa60 ml
  • olive oilDespensa15 ml
  • saltEspecias5 g
  • black pepper (freshly ground)Especias3 g
  • corn tortillas (quartered)Panadería6 piezas
  • birria seasoningEspecias8 g
  • frying oil (for frying)Despensa200 ml

por ración

Nutrición

386kcal

Carbohidratos
39 g
Proteínas
26 g
Grasas
14 g

paso a paso

Preparación

  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.
    Paso 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.
    Paso 2

  3. Prep the cucumber

    • Take all the seeds out of the English cucumber.
    • Cut into tiny small cubes.
    • Skin is optional.
    Paso 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.
    Paso 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.
    Paso 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.
    Paso 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.
    Paso 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.
    Paso 8

  9. Serve

    • Scoop up the ceviche with the birria chips and enjoy.
    Paso 9
Obtener Mezze