Spiralized Citrus Ceviche with Spiralized Cucumbers
Try this Spiralized Citrus Ceviche with Spiralized Cucumbers recipe
Try this Spiralized Citrus Ceviche with Spiralized Cucumbers recipe
- for the dressing:
- 1/4 cup fresh orange juice
- 1/4 up fresh lime juice
- 1/4 up unsweetened pineapple juice
- for the ceviche:
- 1 pound high-quality medium raw shrimp peeled, deveined, tail removed
- 1 medium seedless cucumber
- 2/3 up chopped fresh cilantro
- 1 serrano chile pepper seeded and minced (or jalapeno)
- 1 cup thinly sliced or cubed grapefruit
- salt for seasoning
- 1 avocado, thinly sliced (for garnish)
- Carbohydrate 0.537333334017999 g
- Cholesterol 0 mg
- Fat 0.0103333333465 g
- Fiber 0.0103333335004786 g
- Protein 0.0361666667127499 g
- Saturated Fat 0.00124000000158 g
- Serving Size 1 1 Serving (119g)
- Sodium 0.0516666667324999 mg
- Sugar 0.52700000051752 g
- Trans Fat 0.00516666667324999 g
- Calories 2 calories
Step-by-step
- Bring a medium pot filled halfway with water to a boil. Once boiling, add in the shrimp and cook for 2 minutes or until shrimp are opaque and cooked through. Drain shrimp into a colander and add about 1 cup of ice on top and set in the refrigerator.
- Meanwhile, spiralize the cucumbers with Blade A and then trim them and pat dry thoroughly.
- In a medium mixing bowl, add in the ingredients for the dressing. Whisk together and set aside.
- In a large mixing bowl, add in the cucumbers, cilantro, pepper, grapefruit slices and toss together. Add in the shrimp, dressing and mix well to incorporate. Season the ceviche with some salt. Portion into plates and garnish with avocado.
The Two-Minute Cooking Window
Shrimp protein coagulates rapidly when exposed to heat, transitioning from translucent to opaque within 120 seconds in boiling water. Leaving the shellfish in boiling water for even sixty seconds too long creates a rubbery texture that citrus juices cannot soften. Applying ice directly onto the drained shrimp halts residual cooking immediately. Patting spiralized cucumbers completely dry before mixing prevents the high water content from diluting the dressing. Excess moisture alters the salinity of the citrus base, ruining the flavor balance.
Citrus Acidity Versus Heat
Traditional ceviche relies entirely on citric acid to denature proteins over several hours. This recipe utilizes a brief boil for food safety before marinating. Substituting bottled citrus juice for freshly squeezed varieties introduces pasteurized flavors and lacks the active enzymes found in fresh fruit. Fresh orange, lime, and pineapple juices contain natural acids that brighten the dish without tasting metallic. Mincing the serrano chile finely ensures the capsaicin distributes evenly through the mixture rather than concentrating in large bites.
