Ceviche rojo with cooked shrimp
Cooking Con Claudia · ♥ 1.4K likes · 19.5K views · 3 min video
Read about shrimp in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 2 lb cooked shrimp
- 4 whole roma tomatoes
- 1 whole purple onion
- 2 cloves garlic cloves
- 5 whole chiles de arbol
- 1 whole chile morita
- 3 whole guajillo peppers
Toast the garlic cloves with the cleaned chiles de arbol, chile morita and guajillo peppers for a few seconds, until the chiles smell; transfer to the blender cup.
- ½ cup freshly squeezed lime juice
- ⅓ cup clamato
- 2 tbsp ketchup
- salsa huichol
- 2 tsp maggi jugo
- salt
- black pepper
Add the lime juice, clamato, ketchup, a few dashes of salsa huichol, the maggi jugo, and a little salt and black pepper; blend until smooth.
- cucumber
- 1 whole mango
- chopped cilantro
- 1 whole habanero
In a bowl combine the cooked shrimp, roma tomatoes, purple onion, cucumber, mango, chopped cilantro and habanero; add a little more salt.
- limato
Add the salsa, rinsing the blender cup with a little more limato, and mix; taste and adjust the salt.