Shrimp Ceviche
Photo: Cindy Mulligan
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
1 teaspoon distilled vinegar
Preparation
1
2
Tools
.
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!
Yield:
4 servings
Added:
Thursday, December 10, 2009 - 3:30pm
Comments
April 1, 2010
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.