LC Uh, Waiter, There's Peanut Butter In My Ceviche Note
Yup. Nutty, nubbly, natural peanut butter. In ceviche. You could omit it, and your friends and family may spoof it and tease you, saying, “Waiter, there’s peanut butter in my ceviche,” but why knock it before you try it?
Shrimp Ceviche
Ingredients
- For the shrimp ceviche
- For the onion relish
- For the tomato sauce
- For the peanut butter
- For the final assembly
Directions
Rinse the shrimp, then peel and devein them, reserving the shells and heads. Set aside.
Place the shrimp shells and heads in a medium pot with the onion, cilantro, salt, and peppercorns. Cover with the water and bring to a boil over medium heat. Cook for 5 to 10 minutes. Remove the shells and solids with a slotted spoon and discard. Add the shrimp to the pot. Cook until pink and cooked through, barely 1 minute. Using a slotted spoon, transfer the shrimp to a bowl, and let cool. Reserve 1/4 cup cooking liquid.
Place the onion and the salt in a medium bowl and cover with cold water. Let sit for 10 minutes, stirring occasionally with your hands.
Drain the onion in a colander and rinse well under cold running water. Transfer the onion to a medium bowl and add the hot pepper, lime juice, garlic, and cilantro and toss to combine. Add the shrimp and mix well. Let sit for about 10 minutes.
Place the tomatoes in a blender or food processor and process into a smooth purée (you should have about 3 cups). Strain the purée through a medium-mesh strainer into a bowl, pushing down on the solids to extract as much liquid as possible. Add the orange juice, ketchup, and reserved shrimp broth to the tomato liquid and season with salt to taste. Pour this liquid over the shrimp and onion mixture and stir to combine. Refrigerate until lightly chilled.
While the ceviche chills, prepare the fresh peanut butter. Place the peanuts in a small food processor or a nut butter attachment for a blender and process at high speed until chunky and sorta pastelike. Scoop the peanut butter into a small bowl. (Alternatively, you can just use a large scoop coarsely ground natural peanut butter, preferably with a small handful chopped peanuts stirred into it.)
Divide the shrimp and a generous amount of sauce among 6 wide bowls or soup plates. Place a dollop of peanut butter and a bit of mustard, if desired, over the shrimp. Garnish with the cilantro and some chopped peanuts and bring to the table. Pass around spoons, as the sauce is very soupy.
Recipe Testers' Reviews
I have to admit, I was a bit timid when making this, as I’ve never made ceviche before. This recipe took all of my qualms away. This ceviche is the perfect balance of tang, heat, flavor, spice, and texture. The tang from the lime and orange juices offsets the bite of the red onion. The jalapeno and the cilantro add another depth of flavor. This recipe does require several steps and is somewhat time-consuming, but it’s worth every bit. I used a jalapeno and this worked well. I used the freshest shrimp I could find at my local seafood counter. The soaking of the onion does take the edge off. I didn’t make the peanut butter as I thought this dish didn’t need it. It tasted best the following day, after it had time to meld. This is really a fancy little dish and would be incredible to serve at a dinner party. I think I’ll have a dinner party soon just so I can make this for it!
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Jo Ann Brown
This recipe takes a little effort but boy is it interesting and yummy. The ground peanuts are so unexpected, as is the yellow mustard. I could see myself in a seaside Ecuadorian town enjoying this delightful ceviche in the warm breeze.
There’s a lot of acid here, so if you’re sensitive to it,make the ceviche a day ahead sans shrimp. The acid died down the next day and there seemed to be a bit more balance. The peanuts were super chunky and only kind of cohesive. Substitute peanut butter with tons of chopped peanuts mixed in.