1/4jalapeñoif you're adverse to heat, you can remove the seeds and ribs - I didn't because I liked the spice
1/2-inchknob of fresh gingerpeeled
1tablespoonminced cilantroplus a few extra leaves for garnish
Juice from 2-3 limes
Handful of peanuts
1Persian cucumbercut into a small dice
Bring a small saucepan, filled with about 2 inches of water, to a light simmer. Add the shrimp to the simmering water and cook for about 30 to 40 seconds; until the shrimp have turned pink but are still ever so slightly undercooked. The shrimp will continue to "cook" as they sit in the lime juice a bit later on in the process. Drain the shrimp and run them under cold water. Cut the shrimp into bite-sized pieces and transfer them to a bowl. Place the shrimp in the refrigerator to chill while you prepare the rest of the ceviche.
To a dry skillet, set over medium heat, add the peanuts. Toast the peanuts on each side for about 1 minute, until the peanuts appear slightly burnt. Burnt in this case is a good thing!
To a food processor, add the piece of jalapeño, ginger, minced cilantro, garlic clove, juice from 2 limes and a generous pinch of salt. Pulse until pureed. Remove the shrimp from the fridge and pour the lime juice mixture over the shrimp. Stir in the burnt peanuts, diced cucumber and shallot. Allow the shrimp to sit in the marinade for 5 to 10 minutes. Give the ceviche a taste and add more salt accordingly, being sure to keep in mind how salty the chips you'll be serving them with are. Mine were hardly salty so I added a few more pinches of salt.
The shrimp I used were 20-30 count; no need to splurge on super gigantic shrimp since we're chopping them up into bite-sized pieces.