Baja Dried Shrimp Ceviche

Dive into the vibrant and flavorful world of Mexican cuisine with this delightful Dried Shrimp Ceviche. Perfect as an appetizer or a light main course, this dish combines chopped vegetables and pulverized dried shrimp, resulting in a refreshing, tangy culinary experience. It's quick to assemble and requires no cooking, making it an ideal dish for any occasion.

Ingredients

🧅 1/2 Red onion, diced into small cubes
🥕 1 Carrot, peeled and grated, Alpine Cuisine box grater
🥒 1 Cucumber, peeled, deseeded, and diced into small cubes
🌿 1 Bunch cilantro, finely chopped
🍤 1 cup Dried shrimp, camarón seco, cleaned and pulverized slightly, NutriBullet blender
🥤 1/2 cup Clamato, or tomato and clam juice
🧂 Salt
🌶️ Black pepper
🍋 1 to 2 Limes, juiced
🌶️ Optional, Chili chiltepín seco molido, dried ground chiltepín chili

Instructions

1- Prep the Vegetables:

• Dice the red onion into small cubes.
• Peel the carrot, then grate it using the Alpine Cuisine box grater. Use an extra carrot if you desire a larger yield.

2- Prep the Cucumber:

• Peel the cucumber, cut it in half lengthwise, and scoop out the seeds with a spoon.
• Dice the cucumber into small cubes.

3- Chop the Cilantro:

• Finely chop the cilantro.

4- Prepare the Dried Shrimp:

• Clean the dried shrimp by removing the heads, tails, and legs.
• Measure out one cup of the cleaned shrimp.
• Use a NutriBullet blender to pulse the shrimp for a few seconds until coarsely crushed.

5- Combine Ingredients:

• In a large glass mixing bowl, combine the diced cucumber, grated carrot, chopped cilantro, diced red onion, and crushed dried shrimp.

6- Add Liquids and Seasonings:

• Pour in the Clamato juice and add Worcestershire sauce.
• Squeeze the juice from 1 to 2 limes into the mixture, adjusting to taste.
• Season with salt and black pepper to taste.
• Optionally, add a sprinkle of dried ground chiltepín chili for an extra kick.
• Mix all ingredients thoroughly and taste to adjust seasoning if necessary.

Prep Time: Approximately 30 minutes
Servings: 4 to 6
Equipment: Chef's knife, Black textured cutting board, Red-handled vegetable peeler, Large glass mixing bowl, Green plastic citrus juicer

Cooking Tips

• Cucumber Tips: To prevent bitterness, peel and deseed the cucumber.
• Shrimp Texture: Ensure the shrimp remains coarsely crushed for a pleasant texture.
• Spice Level: Adjust the chili amount based on personal preference and consider if children will be partaking.

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Dried Shrimp Ceviche