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Shrimp Ceviche with Birria Chips
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Shrimp Ceviche with Birria Chips

30 minServes 4Nutri-Score B€€
from @thegoldenbalance24 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • shrimp (peeled, freshest possible)Other454 g
  • lime (juiced)Produce9 pieces
  • cilantro (leaves, chopped (measured by the handful))Produce1 piece
  • Roma tomatoes (quartered, seeds removed, diced)Produce4 pieces
  • English cucumber (seeds removed, diced (skin optional))Produce1 piece
  • red onion (peeled, thinly sliced)Produce0.5 pieces
  • jalapeños (thinly sliced)Produce2 pieces
  • Valentina hot saucePantry60 ml
  • olive oilPantry15 ml
  • saltSpices5 g
  • black pepper (freshly ground)Spices3 g
  • corn tortillas (quartered)Bakery6 pieces
  • birria seasoningSpices8 g
  • frying oil (for frying)Pantry200 ml

per serving

Nutrition

386kcal

Carbs
39 g
Proteins
26 g
Fat
14 g

step by step

Method

  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.
    Step 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.
    Step 2

  3. Prep the cucumber

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

  9. Serve

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