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Saigon Shrimp Ceviche

Recipe from: Dos Chinos

Get Irvine, California's best Asian and Latin infused Tacos from the Dos Chinos truck, which is itself a feast for the eyes.

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2 lbs Shrimp (deveined and cut in halves)
12 limes or 2 cups fresh lime juice

6 limes or 1/2 cup fresh lime juice
2 large tangerines or 1/2 cup fresh tangerine juice
2 oranges or 1 cup fresh orange juice
3/4 cups granulated sugar
1/2 cup premium Vietnamese fish sauce
2-4 Haberno chillies (depending on capsaicin tolerance)
4-6 Thai Bird chillies (depending on capsaicin tolerance)
4 Diced Red Bell Peppers or 4 Cups
10 Diced Persian Cucumbers or 4 Cups
1 Cup Diced Fresh Pinapple
1/2 Cup Finely Chopped Vietnamese Herb Called "Ngo Om" or 1/8 Cup Finely Chopped Cilantro

½ red onion
1 bunch fresh parsley
1 bag tortilla chips

Peel, devein, and cut the shrimp completely in half down the middle. This helps in the citrus cooking process. Now place shrimp in a seal-able container and add in the fresh squeezed lime juice. Mix in the lime juice and make sure it gets to all the shrimp and add more lime juice if necessary. Place in refrigerator for 24 hours.

After 24 hours the shrimp should be pink and citrus-cooked. Squeeze out all the juice from the shrimp and discard, retaining 1/2 cup of the juice. Place shrimp back in refrigerator.

Combine sugar, fish sauce, and all juices with the 1/2 cup of above shrimp juice.

Dice peppers, cucumber and pineapple into small pieces. Optional, add in finely chopped chilies depending on how spicy you like your ceviche. Mix together with the above juice mixture and refrigerate for at least one hour.

Garnish with finely chopped red onions and parsley. Enjoy with tortilla chips.

Yield: 10-12 servings