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  • Jefferson Adams

    Shrimp Ceviche with Baked Tortilla Chips (Gluten-Free)

    Jefferson Adams
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    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.

    Ingredients:
    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



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    The finished shrimp ceviche with baked tortilla chips. Photo: CC-Lorri_NYDirections:
    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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    This sounds great but shouldn't you specify already cooked shrimp. I noticed yours are pink in the photo but there is no mention of using already cooked and cooled shrimp....you know not everyone may know this. Wouldn't want anyone getting sick.

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    Guest Jefferson Adams

    Posted

    Correction: In this ceviche, the shrimp is raw. It is cooked via the lime juice, as is common with most ceviche recipes. So, the shrimp starts raw, and then turns pink as it marinates in the lime juice...

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  • About Me

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,500 articles on celiac disease. His coursework includes studies in science, scientific methodology, biology, anatomy, medicine, logic, and advanced research. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.


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