It largely depends on the shape of the vessel and the packing density of the shrimp. I make a lot of ceviches - never with shrimp though. But for 1 lb scallops I use 1/4 cup of key lime juice. Enought to thoroughly wet, but not to drown.
Also I am seeing a trend (and was talking with Chef Stephan Pyles the other day) about keeping the fish over the citrus for much shorter amounts of time. I presume that applies to shrimp too.
Last one I did used 1/4 cup for 1lb scallops and 7 minutes time in the juice. 1lb golden corvina, 1/2 cup key lime and about 12 minutes.
Also my ceviche guides keep stressing key limes only. Much more of a pain than the normal, Persian Limes. But so much tastier!
that is correct. if you looked at another recipe for 30 shrimp, you might see it call for the same amount of citrus juice. the important factor is not the exact amount of juice, but having enough to cover the shrimp.
I don't know how large the shrimp are, but you are "cooking" the shrimp in the acids in the lime juice, so all of them need to be fully submerged and surrounded by the juice. You might be able to get away with a bit less, but to answer your question, I don't think it's a misprint. ;o)
4 Comments
Also I am seeing a trend (and was talking with Chef Stephan Pyles the other day) about keeping the fish over the citrus for much shorter amounts of time. I presume that applies to shrimp too.
Last one I did used 1/4 cup for 1lb scallops and 7 minutes time in the juice. 1lb golden corvina, 1/2 cup key lime and about 12 minutes.
Also my ceviche guides keep stressing key limes only. Much more of a pain than the normal, Persian Limes. But so much tastier!