Shrimp Ceviche With Corn And Spinach Recipe Video

When it's too hot to cook in the kitchen, try this tasty recipe from Chef Maxwell. The South American dish shrimp ceviche is cooked without heat, and it's delicious.

Summary

Preparation Time3 Hr 30 MinCooking Time20 Min
Ready In3 Hr 50 MinDifficulty LevelMedium
Health IndexAverageServings4
TasteMethod
Main IngredientHealthy,

Ingredients

 Shrimp2 Pound
 Onion1⁄2 Cup (8 tbs)
 Red pepper1 Small
For the marinade
 Garlic1 Clove (5 gm), minced
 Orange juice1 Cup (16 tbs)
 Jalapeno1 Medium, minced
 Lemon juice1 Medium
 Lime juice1 Small
 Mojo sauce1⁄4 Cup (4 tbs)
For serving
 Spinach leaves1⁄2 Bunch (50 gm), rinsed
 Flour tortillas4
 Celery ribs1 Small, finely chopped
 Ears of corn1 Large, roasted
For garnishing
 Green onions1 Tablespoon, finely chopped

Nutrition Facts

Serving size

Calories 534 Calories from Fat 124

% Daily Value*

Total Fat 14 g21.4%

Saturated Fat 2.3 g11.5%

Trans Fat 0 g

Cholesterol 344.7 mg

Sodium 726.5 mg30.3%

Total Carbohydrates 52 g17.2%

Dietary Fiber 4.9 g19.7%

Sugars 12 g

Protein 53 g105.6%

Vitamin A 61.9% Vitamin C 167.2%

Calcium 15.6% Iron 42%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1. For the marinade: In a saute pan on medium high, heat oil, add garlic and saute it for a few seconds until light brown.
2. Pour in the orange juice, jalapeno, lemon juice, lime juice and mojo sauce. Mix well and bring it to a light boil.
3. In a bowl, add the shrimp, onion, red pepper, marinade and toss well. Set it aside to slow cook for 3 hours.

MAKING
4. On a chopping board, place the roasted ears of corn and slice of the corn kernels. Transfer the kernels in a bowl and set it aside.

FINALIZING
5. After 3 hours of slow cooking the shrimp, take a serving plate, arrange the tortillas and spinach leaves on either ends of the plate. Spoon about 3 tablespoon of the shrimp mixture onto the spinach leaves. Top the shrimp with celery and roasted corn kernels.

SERVING
6. Serve this shrimp ceviche garnished with green onions.

Editors Review

When it's too hot to cook, then try out this amazing recipe with no cooking involved. Take a look at this interesting video that shares a wonderful recipe for shrimp ceviche. The chef here serves the dish with roasted corn, spinach and flour tortillas. Try out this great refreshing meal on a hot summer day.

Comments

bronzegoddess_bright profile page

bronzegoddess_bright says :

Ceviche's origins are indeed South American. But, there is no proof that it originated in Peru. No offense.
Posted on: 21 December 2012 - 10:21pm
Anonymous

Alvar Calienes says :

Cebiche is a peruvian dish, not just sudamerican.
Posted on: 20 June 2011 - 10:49am
Anonymous

roxana says :

PLease Ceviche started in Peru before the Inkas , It will be good if you mention that.
Posted on: 20 June 2011 - 2:06am
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