Ceviche with homemade Tortillas

 

Today, I finished my world culinary journey in South America. I decided to cook ceviche with homemade tortillas. I spent about 3 hours and 45 minutes in total: 1 hour and 40 minutes to prepare and cook, 5 minutes to clean up, 50 minutes to make the video, and 1 hour and 10 minutes to write down the recipe. The cooking process wasn’t hard, I just had to make sure to use fresh/sashimi quality shrimp and fish. Unluckily, I only got the shrimp for the ceviche today. 

First, I quickly blanched, not cooked, through my shrimps to make sure that it would be consumable. Then, I would fully submerge the chopped shrimp in lime juice with other ingredients such as diced tomatoes, onions, sliced red chili pepper, and chopped cilantro. After that, I placed the bowl in the refrigerator and let the acid of the lime juice do the cooking. At first, I was a bit nervous that this method of cooking shrimp in lime juice wouldn’t work. However, after an hour, I took my shrimp out and saw that all of my shrimp turned white, which means cooked.  It was incredible and phenomenal. I also added some more toppings like avocados and cucumbers, served with my homemade tortillas. 





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