In honor of National Ceviche Day next week, here is a fun new recipe for you and your family to try!
Ceviche ("seh-vee-chay") is the national dish of Peru, but has been found all over the world for centuries, from the Incan Empire to islands in the South Pacific. It typically contains raw seafood (usually whitefish or shellfish), citrus juices, and other fresh ingredients. The citrus juices (from lemon, lime, or other) are used to kill the bacteria in the raw protein. However, please note that consuming raw meat of any kind is still very dangerous! It is especially risky for immunocompromised populations, such as children, the elderly, women who are pregnant, and those with chronic illnesses.
Raw ceviche should only be prepared by professionals with commercial-grade fish that has been stored and prepared according to food safety requirements to avoid parasites. For homemade seafood dishes, it is recommended to use seafood that has been properly stored and then is thoroughly cooked to the proper temperature before consumption, like this recipe!
If you have any questions about raw seafood safety, please reach out to NC State's food safety team: ((919) 341-9437)Manny's Famous Ceviche
Yield: 4 serving
Ingredients:
- 1 1/2 cups lime juice
- 1/4 cup red onion, thinly sliced
- 2 fresh red chili peppers, seeds removed and finely chopped
- 2 garlic cloves, finely chopped
- 1/4 cup cilantro, chopped
- Dash of black pepper
- 1 pound frozen, pre-cooked shrimp
Directions:
- In a large bowl, mix the lime juice, onion, chili peppers, garlic, cilantro, and pepper together
- Add shrimp to the juice mixture and stir to thoroughly coat
- Cover and refrigerate 15 minutes (do not marinate longer, as shrimp will become tough)
- Drain shrimp, but reserve some of the juice
- Place on a plate and drizzle with a tablespoon of lime juice mix
- Serve with fresh vegetables!
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