Best Shrimp Ceviche Recipe with Nopales

Nopales are the shoots found on the prickly pear cactus. They are peeled to remove the spines. Nopales have a similar flavor to okra, according to some people, and they are an acquired taste. They are popular throughout Mexico and in some southwestern American food.

You can find nopales in Latin American grocery stores. You might need to boil them twice to make them tender or you can use canned nopales. Nopales are rich in dietary fiber, vitamin A, vitamin B6, riboflavin, and vitamin K. They contain very little sodium and no cholesterol or saturated fat, making them a healthy ingredient in Mexican recipes. In the following recipe, they are used to make a tasty ceviche appetizer.

Nopales and Shrimp Ceviche

Ingredients -

1 lb small shrimp, shelled and deveined
2 red bell peppers, seeded and cut into ¼ inch pieces
8 oz fresh nopales, spines removed and cut into ¼ inch pieces
½ cup limejuice
½ cup diced red onion
¼ cup chopped cilantro
½ teaspoon ground cumin
Salt and ground black pepper
Tostadas or nachos for dipping

Preparation:

Bring 4 quarts of water to the boil, add salt, and drop in the shrimp. Cook for a minute and remove them. Spread them in a baking dish and chill them in the refrigerator.

Add the nopales to the same water and cook them until just tender. This will take about 7 minutes. Put them in the refrigerator.

Mix the onion, bell pepper, limejuice, cumin, and cilantro together. Chop the cooled shrimp into small pieces and add them, as well as the nopales, to the limejuice mixture.

Mix well, season to taste and refrigerator for half an hour before serving.

Serve with tostados or nachos for dipping and hot sauce on the side.

(Serves 4)

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