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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You need 2 lb of Shrimp (71/90 Uncooked)
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Prepare 10 of Key Limes
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It’s 1 of Tomato
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Prepare 1/2 of Cucumber
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Prepare 1/4 of Red Onion
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You need 1 of Jalapeño
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It’s 1 of Serrano Pepper
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Prepare 1 of Salt/Pepper
Steps
- Rough chop shrimp into small pieces.
- Place shrimp in square container. (Preferably a lasagna one).
- Squeeze lime juice over shrimp and let sit for about 30 mins. The lime will cook the shrimp..
- Small dice the tomato, cucumber, jalapeño, serrano and onion. Add the mix to the shrimp..
- Once shrimp has achieved a pinkish color, add salt and pepper to taste..
- You’re ready to enjoy your ceviche. I prefer eating on a tostada with some ketchup and hot sauce. (try Salsa Huichol).
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.
