Perfection for those hot summer nights! I love that this recipe translates to a meal or something to serve a crowd. It's super fresh, healthy, tasty, gluten-free (if you need that), and really easy to throw together. And with NO cooking (technically) involved!! Winner-winner! Here's what you need to know...
SHRIMP CEVICHE -
1/2 cup fresh lime juice (approximately 3 limes)
1 lb raw shrimp (I used frozen 41/50 count - peeled, deveined and no tail)
1/2 medium red onion - diced 1/4 inch size
1/3 cup (or more) fresh cilantro - chopped
2 roma tomatoes - diced (I like to cut into quarters and remove the center area with the seeds - then cut into strips and dice)
1-2 T Mexican hot sauce (like Tapatio, Valentina or Tamazula)
1 cup diced & peeled cucumber (you can also do jicama or half and half)
1 medium avocado - peeled, pitted and cubed
Salt to taste - about 1/2-1 tsp
Extra limes for garnish
Tostadas or tortilla chips - can be store-bought or homemade
Thaw the shrimp in the fridge if you're using frozen shrimp. In a large bowl, toss the shrimp with the lime juice. Cover and refrigerate for 1 hour.
Meanwhile, prep all the other ingredients. For the red onion, place the diced onion in a strainer and rinse in cold water for 1-2 minutes. This will remove some of the harshness. Strain well and set aside. Add all the of the ingredients to the shrimp bowl. Season with salt and taste to adjust. Cover and refrigerate if not using right away. It's best to let the flavors come together for about an hour.
Serve the ceviche on top of tostadas or in a martini or sundae glass. Garnish with sprigs of cilantro and slices of lime. Extra chips or broken pieces of tostadas alongside are great.
This dish is best made and served on the same day. It serves 4 for dinner or 8-12 for light appetizers.
ENJOY!!!!
4 окт 2024
