Instead of par-cooking shrimp and then leaving it in the lime & lemon juices for an hour, can I just clean the shrimp & put them in the lime/lemon juices overnight? And, any recipe suggestions? Thanks.
Great idea, Vicki… It is absolutely a good idea to skip the preliminary cooking and go ahead and rely on the lemon/lime juices to do the cooking, especially if your shrimp are nice and fresh, or frozen.
They will take on the flavors of your ceviche mixture (say, jalapenos, and/or additional citrus, like grapefruit?) much better without pre-cooking (and they become seriously in danger of being overcooked).
If they are thawed, you may consider your ceviche “done” after only an hour or two of marinating, so, if you want, you may even make the ceviche the same day you serve them, especially if you intend to have any remaining leftovers. If the ceviche marinates much more than 12 hours you may actually overcook the shrimp, despite the tenderixing effect of the citric acid.
The key indicator that they are “cooked” through is opaqueness (they are translucent when raw).
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PS: I know I spoke about this briefly to Chef Paulette, but I only thought of this idea (overnight marinade) after we ended. Thanks!
Great idea, Vicki… It is absolutely a good idea to skip the preliminary cooking and go ahead and rely on the lemon/lime juices to do the cooking, especially if your shrimp are nice and fresh, or frozen.
They will take on the flavors of your ceviche mixture (say, jalapenos, and/or additional citrus, like grapefruit?) much better without pre-cooking (and they become seriously in danger of being overcooked).
If they are thawed, you may consider your ceviche “done” after only an hour or two of marinating, so, if you want, you may even make the ceviche the same day you serve them, especially if you intend to have any remaining leftovers. If the ceviche marinates much more than 12 hours you may actually overcook the shrimp, despite the tenderixing effect of the citric acid.
The key indicator that they are “cooked” through is opaqueness (they are translucent when raw).
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