Shrimp Ceviche
By: Cindy Mulligan
Published: Thursday, December 10, 2009 - 3:30pm

Ingredients




1 3.8oz (Varies) already cooked shrimp; shelled, cleaned and deveined
3 large tomatoes; chopped
4 limes
3 lemons
1 cup cilantro, chopped
1 serrano chili, seeded and finely chopped
1 medium cucumber; peeled, seeded and chopped
1/2 cup red onion, chopped
varies salt and pepper
1 teaspoon distilled vinegar

Preparation

1 Juice the lemons and limes.  Place the cleaned shrimp into a glass dish.  Pour juice over the shrimp.  Cover and place in fridge for 3 hours.  I turned the shrimp over about half way through so they would “cook” on both sides. 2 After 3 hours, prepare remaining ingredients and place into a bowl.  I cut the shrimp in half length wise so they would be thinner and tossed them (along with citrus juice) with the vegetables and tomato sauce.   Place back in fridge for at least one hour. 3 To serve; I poured about two-thirds of the liquid out and placed into a serving dish.  You could serve this on lettuce (as it is shown in the picture) or leave in the dish and let everyone scoop some out and eat with tortilla chips.  It’s delish!

About


This one is a winner. I found the recipe online and have adjusted it slightly. I love ceviche - especially in the warm summer months, but the ceviche I have had in the past usually uses white fish and scallops; and I'm not particularly fond of scallops. When I saw this idea for Shrimp Ceviche - I pounced on it. We brought it to some friends home and had it as an appetizer to dinner. Enjoyed it whole heartedly with tortilla chips. You're going to love this one!

Comments:
The Taste Of Ca...

I prefer the original ceviche which is with white fish only, onions, peppers, peppercorns, lime, little bit of salt, and left in the fridge for at least 2 or 3 days before eating it with bread on the side.
Normally is Peru from where the dish is originally from is eating this way.