It was 2003 I was visiting Puerto Rico and I heard of a Puerto Rican Restaurant Called Aguaviva (Jellyfish.) It was touted as one of the best in Old San Juan The décor was outstanding, but the Ceviche was memorable. When we moved permanently to Puerto Rico in 2017 I told my hubby, “Oh I Have to take you to this amazing place to eat seafood in San Juan,”…It was Permanently closed. So you know the drill…If I can’t have it, I create my own version here at The Pink Papaya. I have these beautiful shrimps that are raw and I’m going to show you how to cook in lime juice while resting in a bowl in your refrigerator. Plus mixing it with amazing vegetables that are so flavorful as well as vibrantly colorful.
Shrimp Ceviche with Flour Tortilla Chips
So I'm not a big fan of frying anything indoors...my house smells like a food truck, gross! Until I discovered frying in coconut oil...where has this been all my life. Not only does the food fried taste amazing with notes of coconut but its super healthy BONUS! Wait did i mention that your house smells like tropical vacation air freshener, DOUBLE BONUS. Ok back to the ceviche. This recipe is for your appetizer arsenal. It will bring your guests, family and friends to their knees. With every bite you get lemony shrimp with a side kick of jalapenos. The crunch of the cucumbers and red onions and the richness of the avocados and tomatoes bring this dish to another level of freshness. When it is paired with the flour tortilla chips fried in coconut oil it serves as the best vessel to hold these amazing flavors, when all of the above is combined it is mind altering.
Ingredients
- 1 ½ Lbs. Shrimp (large, peeled, deveined and tails off)
- 1 Cup of Lemon Juice (fresh)
- 1 Tomato large (cubed)
- ½ Cup red onion (cubed)
- 1 Cucumber (peeled and cubed)
- 1 Hass avocado (This will be prepped in the instructions)
- 4 Large flour tortillas
- ½ Cup Cilantro (diced)
- 1 Jalapeno (seeded and diced)
- 2 tsps. of Cholula
- ½ tsp. Garlic Salt
- ½ tsp. Pepper
- As needed Coconut oil.
- As/ Needed Salt and Pepper for seasoning your chips as they come out of the fryer.
Instructions
- Gather your ingredients.
- We are going to use a medium bowl.
- Dice Shrimp Into 4 even pieces each and place in the medium bowl.
- Pour your lemon juice over your shrimp.
- Cover with plastic wrap and refrigerate for 1 hour until your shrimp is pink and opaque. The lemon’s juices acidity will cook the shrimp. (while we wait let’s get all of our vegetables chopped, diced or cubed. Except for the avocado.
- In a large bowl let’s place our cubed tomatoes.
- Then the cubed red onions.
- Followed by the cubed cucumbers.
- Next will be the deseeded and diced Jalapenos.
- Now add in the shaved and chopped cilantro.
- Cover with plastic wrap and place in the refrigerator. While we wait for our shrimp to finish cooking, we can start frying our chips.
- Place a large skillet on the stove on med high and fill a quarter way with Coconut oil.
- Let’s prepare a large sheet pan with parchment paper and paper towels.
- Using a cutting board and a pizza slicer let’s cut up our tortillas.
- Using the handle of a wooden spoon place in oil until it bubbles then you are ready to fry.
- Place your tortillas in hot oil for about 10 second then flip for another 10 seconds. Keep an eye on it. It will fry very fast and it can burn.
- Place on a lined sheet pan and immediately season with salt and pepper before it cools.
- Keep frying and seasoning as you go through all of your tortilla chips.
- When finished set to the side to cool, they will harden and make the perfect chip for your Shrimp Ceviche.
- After about an hour. Check to see if your Shrimp has turned pink. If so, Drain your shrimp and you are now ready to complete the ceviche.
- Remove your veggie bowl from the fridge and add your shrimp to the veggies.
- Combine the ingredients and add in your Cholula salt and pepper to taste.
- Now dice your avocados and gently mix in. Let’s plate!
- Place in glass bowls to see how beautiful all of the colors are, Add in your Chips and Enjoy!!
