Garlic-Infused Spanish Ceviche
Lightly poached shrimp cooled and marinated with garlic-infused citrus juices.
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Ingredients
- 1 pound Large shrimp, peeled and deveined
- 1/2 cup Fresh lime juice
- 1/4 cup Fresh lemon juice
- 3 tablespoons Extra virgin olive oil
- 4 pieces Garlic cloves, thinly sliced
- 1/2 cup Red onion, finely diced
- 1/4 cup Fresh cilantro, chopped
- 1/2 cup Cucumber, seeded and diced
- 1/2 teaspoon Spanish smoked paprika (pimentón)
- 1 teaspoon Sea salt
- 1/4 teaspoon Red chili flakes(optional)
Instructions
- 1
Bring a large pot of salted water to a boil and prepare an ice bath in a separate bowl.
- 2
Poach the shrimp in the boiling water for exactly 2 minutes until just pink and opaque.
- 3
Immediately transfer the shrimp to the ice bath to stop the cooking process, then drain and pat dry.
- 4
In a small skillet, gently heat the olive oil and sliced garlic over low heat for 3-4 minutes until the garlic is fragrant but not browned.
- 5
Whisk the lime juice, lemon juice, and the cooled garlic-infused oil together in a large glass bowl.
- 6
Add the shrimp, red onion, cucumber, and smoked paprika to the citrus mixture, tossing well to coat.
- 7
Cover and refrigerate the mixture for at least 30 minutes to allow the flavors to meld and the shrimp to fully marinate.
- 8
Fold in the fresh cilantro and a pinch of sea salt just before serving in chilled glasses.
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