Ceviche de Camarones – Shrimp Ceviche
Ceviche… Just the word alone does things to me. Childhood memories take over my mind, my mouth starts to water, I can immediately taste and smell without the dish being in front of me. The word Ceviche is just as sexy as the dish itself.
Growing up, my mother would wake up early in the morning to begin her ceviche ritual. She would sit in the kitchen at the break of dawn, hand squeeze about 30 lemons, peel, devein and cut about 10 pounds of shrimp so it could sit and cook in the lemon juices. That alone was a SIX HOUR journey. Within those 6 hours she would peel, juice and strain about 15 lbs of tomatoes. My mothers ceviche ritual is no joke guys. And we weren’t allowed to step into the kitchen unless we wanted a butcher knife thrown at us. God forbid… “the hair get out! the hair” And trust when I say her aim was on point! I always said she should join a dart competition. I would watch my mother as if I were hypnotized from the living room couch. It just amazed me how concentrated she was sitting in her kitchen making ceviche for us. She poured her heart into that dish. Those memories will stay with me forever…
Now… I understand that there are hundreds different techniques for ceviche. Although I LOVE my mothers ceviche it is not how I make it at home for company. Some people are funny about raw fish parasites, so I have tweaked my mothers recipe just a little. It still tastes the same. Just as yummy, you wouldn’t even know the difference between our ceviches, down to the texture of the fish. This is one dish that is always requested at my dinner parties. They just can’t get enough of my ceviche.
Let’s go get our ingredients ready…