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Zesty Ceviche and Tortilla Strips Recipe
This easy appetizer is loads of great flavor with very little effort. Homemade tortilla strips take it over the top.
Sam Henderson
Ingredients
Serves 8
- 8 ounces prepared pico de gallo
- 1/2 pound medium raw shrimp, peeled, deveined, tail removed and cut into thin pieces
- 3/4 cup freshly squeezed lime juice
- 1/2 cup English cucumber, finely chopped
- 4 corn tortillas
- 1/4 cup vegetable oil
- coarse salt
Instructions
Place the shrimp and 1/4 cup lime juice in a large mixing bowl. Let it stand for 15 minutes to “cook" the shrimp.
Meanwhile, in a separate large mixing bowl, mix the remaining 1/4 cup lime juice, cucumbers and pico de gallo. Transfer the mixture to the bowl with the shrimp and toss gently to fully combine. Add salt to taste. Spoon the ceviche into shot glasses, draining away some of the liquid. Refrigerate until ready to serve.
Cut the corn tortillas into 1/2” strips and/or small triangles. Heat the oil in a non-stick skillet over medium heat. Carefully place the strips and/or triangles in the oil in batches small enough to not crowd the pan. Turn the tortilla pieces a couple of times with tongs to evenly brown over 2-3 minutes. Remove immediately and place on a wire rack to drain and cool.
To serve, add a few strips of tortilla to each of the shot glasses. Serve chilled.
