Shrimp Ceviche with Passion Fruit
Shrimp ceviche with passion fruit is a must try. It’s bright and fresh; full of zesty lime juice, exotic slightly tart passion fruit with just the right heat added from the jalapeno. We mixed in a touch of agave nectar to balance out the tart acidity.
Ingredients
- 12 ounces raw frozen shrimp – defrosted
- 1 fresh passion fruit pulp
- ⅓ cup chopped red onion
- ¼ cup chopped cilantro
- 3 tablespoons fresh lime juice
- 3 tablespoons pure passion fruit pure
- 2 tablespoons finely chopped jalapeno pepper
- 1 tablespoon agave nectar
- 1 teaspoon pressed ginger with the juice
- ¼ teaspoon salt
- ¼ teaspoon fresh ground black pepper
- ¼ teaspoon paprika
Instructions
- Chop red onion, cilantro and jalapeno. Set aside
- Squeeze juice out of one large or two small limes and save the leftovers for the shrimp boil.
- Create the shrimp boil by adding water into a large pot along with left over lime, salt, red crushed pepper and crushed black peppercorns. Bring to a boil.
- Add shrimp and cook for 2-4 minutes or until they become firm and opaque white and bright orange in color. Remove from boil and let cool completely. To expedite the cooling process, rinse with cold water.
- Remove tails and any shells from the shrimp.
- Roughly chop shrimp into bite sized pieces.
- Place chopped shrimp into a large mixing bowl and add all the ingredients. Mix well and transfer into a serving dish.
- Cover the shrimp ceviche mixture and refrigerate for at least an hour before serving to allow the flavors to marry. Mix well before serving.