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Shrimp Ceviche with Birria Chips
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Shrimp Ceviche with Birria Chips

30 minVoor 4Nutri-Score B€€
van @thegoldenbalance24 imports0 keer gekookt
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wat je nodig hebt

Ingrediënten

4 personen
  • shrimp (peeled, freshest possible)Overig454 g
  • lime (juiced)Groente en fruit9 stukken
  • cilantro (leaves, chopped (measured by the handful))Groente en fruit1 stuk
  • Roma tomatoes (quartered, seeds removed, diced)Groente en fruit4 stukken
  • English cucumber (seeds removed, diced (skin optional))Groente en fruit1 stuk
  • red onion (peeled, thinly sliced)Groente en fruit0,5 stukken
  • jalapeños (thinly sliced)Groente en fruit2 stukken
  • Valentina hot sauceVoorraadkast60 ml
  • olive oilVoorraadkast15 ml
  • saltKruiden en specerijen5 g
  • black pepper (freshly ground)Kruiden en specerijen3 g
  • corn tortillas (quartered)Bakkerij6 stukken
  • birria seasoningKruiden en specerijen8 g
  • frying oil (for frying)Voorraadkast200 ml

per portie

Voedingswaarden

386kcal

Koolhydraten
39 g
Eiwitten
26 g
Vetten
14 g

stap voor stap

Bereiding

  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.
    Stap 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.
    Stap 2

  3. Prep the cucumber

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

  9. Serve

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