We all love a good ceviche, right? That tangy, savory seafood dish that’s a popular dish in Latin America? It’s so yummy.
But sometimes, when we make it at home, our shrimp doesn’t quite cook in the lime juice.
And we’re left wondering why is my shrimp not cooking in lime juice? That’s a question we’ll answer today.
1. Susan’s seafood is not fresh
I was really excited to try Susan’s seafood.
I had heard a lot of good things about it.
So I went to the store and bought some shrimp.
I decided to cook it in lime juice.
I cut up the shrimp and put it in the lime juice.
I was so disappointed when I tasted the shrimp.
It was not fresh.
I could tell by the taste.
I don’t know why it was not fresh.
It just was not fresh.
2. Susan did not clean the seafood properly
You should always clean your seafood before cooking it.
This is especially important for shrimp because it can be filled with dirt and debris.
You can clean your shrimp by running it under cold water and then patting it dry with a paper towel.
If you don’t clean your shrimp before cooking it, it can be filled with sand and dirt that will get into your food.
This can make your food taste gritty and unpleasant.
It can also be harmful to your health.
3. Susan did not marinate the seafood long enough
My Shrimp is Not Cooking in the Lime Juice.
You can poach shrimp in lime juice, but it’s imperative to remember that you’re actually poaching the shrimp in the liquid, not the lime juice itself.
This means that you have to make sure the liquid is hot enough to cook the shrimp thoroughly.
If your shrimp are raw, you’ll need to bring the poaching liquid to a full boil.
If your shrimp are pre-cooked, a simmer will do.
You’ll also want to make sure that you don’t overcook the shrimp.
Here’s how long it takes to poach shrimp in lime juice.
The shrimp should be cooked for about 3 minutes on one side, then flipped and cooked for an additional 3 minutes.
The shrimp are ready when they are pink and opaque.
They may also curl slightly.
4. Susan used too much citrus in the marinade
The acidity of citrus fruit is a great way to help break down the proteins in meat, making it tender and juicy.
It’s also a great way to add a lot of flavor to a dish.
Susan used too much citrus in the marinade, which is why her shrimp is overpowered by the lime juice.
5. Susan used too much heat when cooking the seafood
Susan used too much heat when cooking the seafood.
This caused the shrimp to become overcooked and rubbery.
The excess heat also caused the lime juice to evaporate, making it difficult for the seafood to absorb the flavor.
So, Susan, did you clean the shrimp properly? And did you marinate the shrimp long enough in the lime juice?