Shrimp Ceviche

Ceviche is a mexican dish very common of the coast. You can make it with any kind of fish or seafood. The fish/seafood is cooked in lime juice, but I prepare it with fully cooked shrimp. It is very refreshing as it is served cold. Perfect for a hot summer day! I love it, it is so light and flavorful. Very easy to make, just let it time to marinade and the flavors combine.

It makes a great appetizer or main dish. Serve it with come crackers or corn tostadas; over avocado, the creaminess of the avocado pairs excellent with the bold flavors.

SHRIMP CEVICHE

Ingredients

16 Cooked Large shelled shrimp

1   Medium tomato

1   Jalapeño Pepper

2   Limes (juice)

1/4 Onion

Ice cubes

Salt and pepper

Avocado to serve (optional)

Corn crackers to serve (optional)

 

Directions

• Chop onion put it in a small bowl and cover with ice cubes and cold water. This will take away the sharp flavor

• While the onion is submerged in the cold water:
• Chop tomato
• Chop jalapeño, if you don’t like it hot, cut out the veins and seeds
• Chop shrimp
• Combine tomato, jalapeño and shrimp
• Add lime juice

• Drain the onion and add it the rest of the ingredients
• Season with salt and pepper

• Stir, cover and let it sit in the refrigerator for at least 1 hour
• Enjoy over avocado with corn crackers

 

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