foodFood & Drinkrecipes

In the Kitchen With: Nopalito’s Traditional Spicy Shrimp Ceviche

by Kristina Gill

Shrimp Ceviche from Nayarit photo by Eva Kolenko | DesignSponge

Shrimp Ceviche from Nayarit from Nopalito by Gonzalo Guzman and Stacy Adimando

Summer is here and the heat index in Rome has inched past 100F degrees! Never one to let the heat discourage the pursuit of good food, I’ve been on the search for refreshing dishes that don’t require much heat from the kitchen. When reading through Gonzalo Guzmán and Stacy Adimando’s new book, Nopalito, the Ceviche Nayarita de Camarón (Shrimp Ceviche from Nayarit) in the first chapter emerged as one of my favorite no-cook recipes. Nopalito is the name of chef Gonzalo Guzmán’s two San Francisco-based restaurants. This ceviche, also on Gonzalo’s Nopalito menu if you’re lucky enough to be in San Francisco, is spicy, crunchy and refreshing. It also pairs wonderfully with whatever cold drinks you’re serving. To hear Gonzalo’s approach to the food he serves at Nopalito and how he and Stacy wrote their cookbook, see their fascinating Talks at Google here. –Kristina

Why Gonzalo and Stacy love this recipe: GonzaloI like this ceviche because it shows other vegetables from what people are used to seeing in a ceviche. It also represent a particular place in Mexico (Nayarit) and it has layers of clean flavors and textures that you are able to taste. A little history about this recipe — this ceviche is served gratis to patrons at Botanerias. Families gather at Botanerias to enjoy music together and parents have an adult beverage menu to choose from. The cerviche is always on the house.

StacyI love all of Gonzalo’s ceviches, which are so diverse. Some are spicy and chile-based, while others are tangy and tomatillo-based. This particular one is my favorite, with a bright, clean acidity and really addictive crunch from carrots and cooked shrimp. I sometimes make a meal out of just this, with a bowl of salty, thick tortilla chips.

Cover of Nopalito cookbook photo by Eva Kolenko | DesignSponge

Nopalito cookbook cover. Written by Gonzalo Guzman and Stacy Adimando, photography by Eva Kolenko

Food photography and Gonzalo portrait by Eva Kolenko | Portrait of Stacy by Tomo Saito

Nopalito staff meal photo by Eva Kolenko | DesignSponge

Nopalito staff meal from Nopalito cookbook by Gonzalo Guzman and Stacy Adimando. Photography by Eva Kolenko

This is a good ceviche to serve in big batches at a party, or to make a dinner of by piling it onto tostadas. 

Almost every ingredient here is traditional, including the grated carrots, which mix with the oniony, citrusy ceviche juice to lend a sweet flavor. It’s a spicy dish, so feel free to substitute jalapeños if serranos have too much heat for you.

Ceviche Nayarita de Camarón
Shrimp Ceviche from Nayarit
Serves 6

Ingredients

— 1 pound fresh shrimp, preferably the white Gulf variety, peeled, cleaned, and finely chopped
— 1 cup freshly squeezed lime juice (from 6 to 8 limes), plus more as needed
— 1⁄4 red onion, finely chopped
— 1 3⁄4 teaspoons kosher salt, plus more as needed
— 1⁄2 cup grated carrots, grated on the large holes of a box grater
— 1⁄2 cup finely diced cucumber, peeled if desired
— 1 to 3 serrano chiles, finely chopped
— 1⁄4 cup chopped fresh cilantro leaves
— 2 tablespoons sliced green onions
— Extra-virgin olive oil, for drizzling
— Tortilla chips or salted crackers, for serving

Method

In a large bowl, combine the shrimp, lime juice, red onions, and salt. Let sit for 10 minutes, stirring occasionally. Add the carrots, cucumber, chiles, cilantro, and green onions and stir to combine. Taste and adjust the lime juice and salt as needed. Drizzle lightly with olive oil and serve immediately with the chips.

photo by Eva Kolenko | DesignSponge

Tiles from Nopalito cookbook by Gonzalo Guzman and Stacy Adimando, photography by Eva Kolenko

About Gonazalo and Stacy: Gonzalo Guzmán was born in Veracruz, Mexico, and came to the United States as a young child. He began working at Kokkari restaurant in San Francisco as a dishwasher, but was soon promoted and went on to work his way up through the ranks at Boulevard, Chez Nous, and Nopa. In 2009, he partnered with Laurence and Allyson Jossel and Jeff Hanak to open Nopalito on Broderick Street. Guzmán is now the chef of both the original Nopalito as well as a second location on Ninth Avenue, just outside Golden Gate Park.

Stacy Adimando is a food and travel journalist, and the test kitchen director at Saveur magazine. Her work has been published by NPR, Bon Appétit, Condé Nast Traveler, Food & Wine, Forbes, and many more. She lives in Brooklyn, New York. Follow Stacy on Instagram!

Gonzalo Guzman portrait by Eva Kolenko | DesignSponge

Gonzalo Guzman portrait by Eva Kolenko

Stacy Adimando portrait by Tomo Saito | DesignSponge

Stacy Adimando portrait by Tomo Saito

Suggested For You

Comments

Leave a Reply

Design*Sponge reserves the right to restrict comments that do not contribute constructively to the conversation at hand, contain profanity, personal attacks, hate speech or seek to promote a personal or unrelated business. Our goal is to create a safe space where everyone (commenters, subjects of posts and moderators) feels comfortable to speak. Please treat others the way you would like to be treated and be willing to take responsibility for the impact your words may have on others. Disagreement, differences of opinion and heated discussion are welcome, but comments that do not seek to have a mature and constructive dialogue will not be published. We moderate all comments with great care and do not delete any lightly. Please note that our team (writers, moderators and guests) deserve the same right to speak and respond as you do, and your comments may be responded to or disagreed with. These guidelines help us maintain a safe space and work toward our goal of connecting with and learning from each other.