Tequila Lime Shrimp Ceviche


Recipe courtesy of Chef Chuck Subra

Serves 8

  • 2 1/2 pounds fresh Louisiana shrimp, peeled and deveined
  • 2 ounces tequila
  • 1 cup fresh lime juice
  • 1/4 cup red onion, very finely diced
  • 1 red bell pepper, very finely diced
  • 1 avocado, diced
  • 1 bunch cilantro, chopped fine
  • Sea salt, to taste
  • 1 fresh jalapeño pepper
  • 2 plantains
  • 6 cups vegetable oil

 Tequila Lime Shrimp Ceviche

Tequila Lime Shrimp Ceviche

Click image to enlarge



In a medium bowl combine shrimp, tequila, lime juice, red onion, red bell pepper, avocado and cilantro.
Season to taste with the sea salt.

Oil the jalapeño lightly and place over the fire on a gas stove. Roast the pepper, turning them every minute.
Remove from the heat and let cool.
After the pepper is cool, wearing gloves, remove the seeds and charred skin. Dice and add to the ceviche mixture. Mix everything thoroughly and place in the refrigerator overnight. The acid from the lime juice will cook the seafood.

Peel and slice the plantains thinly. Heat oil in a medium pot over medium heat. Once the oil is hot (approximately 350°F) add the plantain chips slowly (8 at a time). Cook until the chips are golden brown, remove and place on a paper towel to drain. Season with salt.

Place the ceviche on the plantain chips and serve.

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