Salsa sea delicacy: Shrimp Ceviche


barco camaroneroCeviche is a refreshing dish based on fresh fish or shrimp marinated in lime juice. You can find many different styles on the American continent, from Peru to Mexico. This Ceviche recipe is typical from Sinaloa, the shrimp capital of Latin America. The tastiest Ceviche is made with fresh shrimp, but you can make it with frozen shrimps too.

Ingredients

2,20 lbs or 1 kg of peeled shrimp

1 cucumber, peeled

1 or 2 Roma tomatoes

½ red or white onion

1 or 2 Serrano chillies

½ cup lime juice

Cilantro to taste

Salt and pepper to taste

ceviche sinaloensePreparation:

Cut the peeled shrimp in pieces and add to a bowl with the lime juice, salt and pepper. Cover and leave to marinate in the fridge for about 10 minutes.
In the meanwhile, cut in cubes the cucumber, tomatoes, red onion and the Serrano chillies. Make sure to remove the seeds from the cucumber, tomatoes and chillies. Chop the cilantro finely.

Take the shrimp from the fridge and drain the lime juice. Then add the chopped ingredients and add extra salt and pepper to taste. If you like a very sour Ceviche you can add extra lime juice.
Serve this Ceviche with ‘tostadas’ or salty crackers.

Provecho’ (= Bon Appetit)

* NOTE: if you want to make a fish Ceviche, add the same ingredients and strips of fresh firm fish.

 

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