Check Please! South Florida
Shrimp Ceviche | Michy's Munchies
Clip: Season 22 | 2m 47sVideo has Closed Captions
Check out Chef Michelle's recipe for Shrimp Ceviche!
Check out Chef Michelle's recipe for Shrimp Ceviche!
Problems playing video? | Closed Captioning Feedback
Problems playing video? | Closed Captioning Feedback
Check Please! South Florida is a local public television program presented by WPBT
Funding provided by: Badia Spices, Gulfstream Park, Johnson & Wales University, Don Pablo Cafe and George & Helen Weaver.
Check Please! South Florida
Shrimp Ceviche | Michy's Munchies
Clip: Season 22 | 2m 47sVideo has Closed Captions
Check out Chef Michelle's recipe for Shrimp Ceviche!
Problems playing video? | Closed Captioning Feedback
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Learn Moreabout PBS online sponsorshipShrimp ceviche is probably one of my absolute# favorite things, and it's such a crowd pleaser.
I mean, who doesn't love it?
Unless of course# you don't eat shrimp.
So the first thing I do is poach shrimp in a little bit of water.
I throw in# a piece of a jalapeno, a piece of a lemon.
If you want, throw an onion in there.
It's not gonna give# it that much flavor, but old bay will also do the trick.
All right, so put the shrimp in a mixing# bowl.
Okay, to it, we're gonna add a little bit more salt.
I love a little bit of fresh ginger,# which is a very Peruvian ingredient to add to ceviche.
And this is just finely cut, tiny dice# of ginger.
This is a habanero, or scotch bonnet pepper.
It is very spicy, but you cut out the# seeds and then you have something that's not as spicy.
So let's add some in there.
Some Julienne# red onion.
A lot of times you'll find that on the top of the ceviche.
I personally love to add it# to the base of the ceviche.
Celery, probably one of the most important ingredients that a lot of# people don't realize.
Celery is hugely important to the freshness on the crunch of the ceviche.
So# let's add a good amount of that stuff.
By the way, a quick shout out to Veronica who's always# asked me, she's a viewer and she's always asked me to make this recipe.
So Veronica, here# you go.
Once you see it starting to what I say, cry or release a little bit of its moisture, now# it's time to add your citruses.
Now you can go straight lime if you want to, but why not balance# it out with another delicious citrus, coming from our beautiful South Florida, which should be# a little bit of fresh squeezed orange.
Okay, so notice that I have this whole thing in a# bowl of ice.
That's for good reason.
We want it to always maintain as cold as possible.
The# other thing I love to add is cancha.
So cancha is kind of like the Peruvian corn nut, and this# gives a great amount of texture and crunch when you're eating your ceviche.
Just like so# in a beautiful bowl, go ahead and give it a final mix.
Pour some cancha right on the top.
And# there you have it.
My version of shrimp ceviche.
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Check Please! South Florida is a local public television program presented by WPBT
Funding provided by: Badia Spices, Gulfstream Park, Johnson & Wales University, Don Pablo Cafe and George & Helen Weaver.