Citrusy, super-fresh and spicy – there’s some serious science going on to create those amazing flavors of ceviche.
Word of the Day: Denature: de·na·ture / dēˈnāCHər/ verb
Denature refers to the physical changes that take place in a protein exposed to abnormal conditions in the environment. Heat, acid, high salt concentrations, alcohol, and mechanical agitation can cause proteins to denature.
Chef Ryan shows you how to denature the day away and create some amazing shrimp ceviche along the way.
Chile Margarita Shrimp Ceviche Tostada
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 1–2 servings 1x
Ingredients
Scale
- 10–12 shrimp, raw, peeled and deveined
- 4–6 limes
- 2 Tbsp Spiceology Chile Margarita blend, divided
- Red onion, thinly sliced
- Cherry tomatoes, quartered
- Cucumber, diced small
- Cilantro
- Tostadas
- Avocado
- Optional, hot sauce
Instructions
- Cut your shrimp up in a smaller dice size and add into a bowl.
- Squeeze about 4 limes until there is enough lime juice to cover your shrimp. Mix in 1 Tbsp of Spiceology’s Chile Margarita blend. Set aside for 15 minutes.
- In a separate bowl add your onion, tomatoes, cucumber and cilantro along with the other tablespoons of Chile Margarita, mix together.
- After 15 minutes add your shrimp into your tomato mixture and give a quick mix.
- To plate this dish add avocado to your tostada with your ceviche mix on top and finishing with hot sauce and enjoy!
Notes
The marinating can last for a few minutes up to a few hours, but the more you let the fish marinate, the more “cooked” it will appear.
