Shrimp Ceviche with Connie Cosio | Like A Chef скачать в хорошем качестве

Shrimp Ceviche with Connie Cosio | Like A Chef

Connie Cosio, chef & owner of Coni'Seafood in Los Angeles, teaches you how to make her favorite shrimp ceviche. Follow Coni'Seafood: @coniseafood RECIPE Ingredients: 2 pounds white Mexican shrimp (or other large shrimp) peeled and deveined 10 jalapeños, washed, dried, and stems removed (remove seeds and devein if you want a milder salsa) 10 to 12 limes, divided, plus 4 whole limes for garnish Sea salt, to taste 1/2 red onion, diced 2 large cucumbers 3 medium tomatoes, drained, seeded and diced Corn oil, for frying Corn tortillas Steps: 1. First, prepare the Nayarit-style salsa verde: Place the jalapeños into a blender with the lime juice. Puree until blended, and add salt to taste. Set aside. 2. In a non-reactive bowl, combine shrimp, red onion and juice of 5 to 7 limes and set aside to marinate for 5 minutes. Add salt to taste. Add the cucumber, tomato, then stir in the salsa verde. Taste and add salt or a little more lime juice if needed. 3. Using a 2-inch round cookie cutter, cut the tortillas into small rounds. Fill a pan halfway up with the corn oil and heat over medium-high heat. Fry the tortillas until crispy and golden brown. Remove to a paper towel-lined plate to cool. 4. To serve, place a tablespoon of ceviche on each toastadito. ___ Subscribe to Tastemade: http://taste.md/1QsXIWq LIKE us on Facebook: http://taste.md/1Zf0Bve FOLLOW us on Instagram: http://taste.md/1OaAv4P FIND us on Snapchat Discover: http://taste.md/1P9UuDM