There are as many types of ceviche as there are kitchens. I have created a few different types and eaten dozens. This version, a shrimp ceviche pulls heavily from the Mexican tradition of aguachiles, but incorporates some unusual ingredients such as ginger and palm hearts. This is best served fresh and chilled. People often serve this with crackers or tortilla chips. Feel free to do that if you would like. I prefer to serve mine with what the Italians call fricos, which essentially are cheese crisps. I'm including a recipe for those with this ceviche recipe.
1 pound small shrimp
Juice of four limes
1/2 tablespoon of lime zest
1 habanero pepper (finely chopped)
1 teaspoon of fresh ginger (grated)
1 large clove of garlic (finely chopped)
1/2 teaspoon of salt
2 tablespoon of red onion (finely sliced or chopped)
1/8 cup of jicama (finely diced)
1/4 cup of palm hearts (sliced)
Ingredients- Frico (cheese crisps)
1 teaspoon of olive oil
1 teaspoon of ground black pepper
1/2 cup of shredded cotija cheese
Preparation- Shrimp Ceviche
Peel the shrimp and set aside.
In a non-reactive bowl add the lime juice, habanero, ginger, garlic, salt, and red onion. Stir thoroughly. Add the shrimp, making sure all the shrimp are covered by the juice mixture. Refrigerate for about 10 to 15 minutes. Spoon the shrimp into individual servings dishes. Toss with palm hearts and jicama. Top with lime zest.
Makes 4 to 6 servings.
Preparation- Frico (cheese crisps)
Lightly coat a small skillet with the oil. Wipe away the excess. Heat the skillet. Divide the cheese into 4 to 6 small piles. Sprinkle a pile of the cheese across the bottom of the skillet. Allow it to melt and spread across the pan. Once the bottom firms flip the cheese. Repeat the process on the other side. When the cheese is browned, remove it from the skillet. It should firm and have a cracker consistency. Repeat with the remaining mounds of cheese.