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Shrimp Ceviche with Baked Tortilla Chips (Gluten-Free)
Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.View all articles by Jefferson Adams
This easy ceviche is a staple just about anytime I have friends over for lunch or dinner. Recently, I've started baking my own chips while the shrimp marinates in the lime juice. Making tortilla chips is an easy, healthy alternative to fried, store-bought chips. You can control the heat in this dish by seeding the chilies, but I look for smaller peppers and keep the seeds.
1 pound jumbo shrimp, peeled and deveined
Juice from 3 limes
1 tablespoon lime zest
3 cloves garlic, minced
1 cup red onion, diced
1 cup tomatoes, diced
1 cup cucumber, diced
3 Serrano chilies, diced
½ cup cilantro, roughly chopped
12 white corn tortillas
Vegetable oil for brushing
Salt to taste
Cut shrimp in half and add to a medium glass bowl with lime juice, zest, and garlic. Toss until well coated and refrigerate for 30 minutes.
Meanwhile, preheat oven to 350° F. Lightly brush tortillas with oil and cut each tortilla into 6 pieces. Arrange on a baking sheet and cook for 10 minutes. Turn once and bake for an additional 10 minutes. Lightly salt chips immediately after removing from the oven.
Add onion, tomatoes, cucumber, chilies and cilantro to shrimp and salt to taste. Serve chilled with chips.
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