Impress your sweetheart with simple and fresh ceviche! The best part of this recipe is there is no cooking involved. Even though your madre told you, “You’ll never find an hombre unless you learn to cook”, it’s not true.
This recipe will prove your mamá wrong. This ceviche is a wonderful appetizer with tortilla chips or a light meal served on tostadas.
Ceviche is seafood marinated in citric juices such as lemons and limes. We did not grow up near the beach and hardly ate any fish. But after leaving El Paso I began to eat more seafood and quickly fell in love with it, especially shrimp.
The first time I ate ceviche was in my early twenties in Mazatlan and I decided to recreate the magic back home.
This ceviche is very simple and fresh. The best part is that there is no cooking involved and so it is perfect to make in the heat of summer. It’s a great appetizer with tortilla chips, or as a light meal served on tostadas.
Shrimp Ceviche (Ceviche de Camarón)
- 3 pounds large raw tiger shrimp, peeled and deveined
- 4 large tomatoes, seeded and diced
- 1 small red onion, diced
- 2 serrano peppers, seeded and finely chopped
- 1 cucumber, peeled and diced
- Handful cilantro, chopped plus several sprigs for garnish
- 2 avocados, peeled, pitted and cubed
- 1 teaspoon olive oil
- Salt to taste
- Pepper to taste
- 6 limes, juiced
- 4 lemons juiced
- 1 bag of tortilla chips or tostadas
- Peel, devein and cut shrimp into 1/4-inch pieces.
- Lay out shrimp in the bottom of glass baking dish. Pour lemon and lime juice over them and refrigerate for 2 hours. The acid from the lemons and limes will "cook" the shrimp.
- Toss prepared shrimp with the remaining ingredients and refrigerate for one more hour or longer.
- You can even prepare this overnight allowing all the flavors to fuse together.
- Store leftovers well covered in the fridge.
Photography by Jeanine Thurston