Shrimp Ceviche that’s refreshingly tangy, slightly spicy, and served up with creamy slices of avocado and crisp tortilla chips. It’s a delicious way to cool off this summer!
Spring has officially arrived and before we know it, summer and its ominous heat will be at our back door. In fact, we’re already seeing here in Southern California temperatures above 85 F degrees, thanks to El Nino.
On warm days like this, the last place I want to be is in the kitchen firing up the stove. All I want is to lounge by the poolside, with an ice-cold Corona on one hand and a big bowl of this shrimp ceviche on the other. Refreshingly tangy, slightly spicy, and served up with creamy slices of avocado and crisp tortilla chips, it truly is a delicious way to cool off this summer.
In traditional ceviche, raw seafood such as fish, octopus or shrimp is cured in a bath of citrus juices such as lime or lemon juice and then flavored with chili peppers, cilantro, onions, and salt. As the seafood is not cooked in heat, it is imperative to use the freshest ingredients and consume the dish immediately for best flavor and food safety.
If you want to keep the ceviche a few days longer or eating “raw” food is a concern, you can pre-cook the shrimp by blanching in salted, boiling water for about 1 to 2 minutes or just until color changes to pink before tossing in the rest of the ingredients. Enjoy!
- 1 pound high quality fresh medium shrimp, peeled, deveined and chopped
- 1 cup lime juice
- 4 Roma tomatoes, seeded and diced
- 1 small red onion, peeled and finely chopped
- 1 bunch cilantro, stemmed and finely chopped
- 2 serrano chili peppers, ribs and seeds removed and minced
- salt to taste
- In a bowl, combine shrimp and lime juice. Cover and marinate for about 10 to 15 minutes or until color changes to pink. DO not keep too long as the shrimp will "overcook" and toughen.
- Add onions, tomatoes, chili peppers and cilantro. Gently stir to combine. Season with salt to taste. Serve cold over tostadas or with saltine crackers.