Ceviche
Ceviche. This recipe is a staple in Mexico. Raw seafood is cooked by the lime juice! You would never know the seafood was not cooked prior to serving.
Ingredients
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Prepare 6 lb of shrimp
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It’s 3 lb of lemons
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You need 2 of cilantro bulks
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You need 6 of tomatoes
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It’s 1 1/2 of red onion
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Prepare 2 of carrots zested
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Prepare 1 dash of basil, oregano, parsley, salt, lemon pepper sesoning, black pepper & shrimp seafood sesoning as much as needed for taste
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You need 3 of cucumbers
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You need 3 of Chile serrano to add a kick to it
Steps
- 1. Peel and devein shrimp, rinse with water rubbing with slices of lemon to take away some of the odor of the shrimp..
- 2. cut shrimp into small pieces. Once done cutting half of the shrimp pour into a large mixing bowl, then squeeze half of the lemons or until shrimp the shrimp are fully covered in lemon juice.
- 3. finish cutting shrimp and add rest of lemon juice. Add the sesoning & onion diced. cover bowl with foil & let it cool in refrigerator til your done cutting rest of ingredients..
- 4. mix all together put back in refrigerator for 20mins..
- 5. serve on tostadas topped with avocado & taxation or in bowl with your favorite tortilla chips: ).
It is made with fresh fish (preferably Bonito (Tuna), Halibut, Mahi mahi, Flounder, but truthfully with just about anything decently edible. Ceviche, is not a recipe, is a concept that is present all around the shores of the pacific ocean, the basic idea consists in "cooking" fresh fish using some form of natural acid (basically lemon/lime/orange or other fruits juice), it has been part of the peruvian menu even before Peru existed. You can use cooked or raw shrimp in this Mexican shrimp cocktail. Ceviche is among our favorite appetizers along with cowboy caviar and the wildly popular shrimp salsa. It is a major crowd pleasing recipe and so satisfying served over crisp tostadas or with tortilla chips.
