Pickled Jalapeño Shrimp Ceviche combines fresh shrimp, pickled jalapenos, orange juice, lime juice, cucumbers, bell peppers, red onion, and cilantro.
Serves: 6
Ingredients
- 1 pound medium-sized raw shrimp peeled, deveined, tails removed
- 1/2 cup freshly squeezed orange juice
- 1 cup freshly squeezed lime juice
- 1 tablespoon Jalapeño pickling brine
- 1 cup peeled seeded and finely chopped cucumber
- 1/2 cup diced orange bell pepper
- 1/2 cup diced red bell pepper
- 1/2 cup finely diced red onion
- 1 pickled jalapeño pepper finely diced
- 1 teaspoon salt
- 1/2 cup chopped fresh cilantro
- Plantain chips
Instructions
- Thinly dice shrimp and place in a large mixing bowl. Add orange, lime juice and jalapeno pickling brine, stir and place in fridge for 30 minutes. The shrimp will "cook" in the citrus juices.
- In another mixing bowl, mix the cucumbers, bell peppers, red onions, and jalapeno; mix to incorporate evenly.
- Add the vegetables into the shrimp bowl and mix well to incorporate. Season with salt. Garnish with cilantro.
- Serve cold with plantain chips.