Shrimp Ceviche

I go to Los Cabos, Mexico at least once a year. I haven’t been able to schedule a trip this year so far so I figured I’d bring a little bit of Mexico to San Francisco and try my hand at making ceviche. The best ceviche I have ever had was at the Fiesta Grand Americana hotel in Los Cabos, Mexico where they have a cevicheria with at least 10 different kinds of ceviche to choose from. Needless to say I have been through their menu and they are all delicious. Okay but back to me deciding to make ceviche. I went for shrimp ceviche as I figured it was a safe choice to start with. I couldn’t find fresh shrimp so I opted for Argentine Red Shrimp that I found at Costco. The shrimp were frozen so I defrosted them prior to starting this recipe. While my recipe has nothing on the cevicheria it was definitely a delicious substitute. This is for a party size or someone who eats ceviche like a meal (Me, I eat ceviche like a meal), but the half portion recipe will be in the notes and variation section at the bottom.

Serving size: 8 C.

Active time: 20 minutes

Inactive time: 90 minutes

Ingredients:

1 1/2 pounds of fresh or defrosted raw shrimp (tail off)

1 bunch (2 C.) cilantro, roughly chopped

1 red onion, thinly sliced img_6917-1

8 tomatoes (I used Roma because that is what I had), cubed

1 serrano pepper, finely diced

8 cloves of roasted garlic

2 avocados, cubed

1 cucumber, cubed

1/2 C. fresh lime juice (approximately 6 limes)

1/2 C. fresh lemon juice (approximately 2 lemons)

2 t. salt

Procedure:

1. Using a cutting board and a knife cut the shrimp into bite size pieces that will fit on a tortilla chip. Place the shrimp into a large mixing bowl. (Note: for the 10/30 size I used I cut each shrimp into thirds).

2. Add the chopped cilantro, sliced red onion, cubed tomatoes, diced serrano, cloves of garlic, cubed avocado, cubed cucumber, lime juice, lemon juice, and salt to the large bowl with the shrimp.

3. Using a large spoon stir all of the ingredients together until the are evenly coated and mixed. (Note: the ceviche can be refrigerated in the large bowl or it can be placed into the container it will be served with).

4. Refrigerate the ceviche for 90 minutes being sure to stir every 30 minutes to make sure everything is evenly coated.

5. After 90 minutes the ceviche is ready to eat. It can be served with tortilla chips or place on top of a tostada. Enjoy!

Notes and Variations:

  • Any leftover ceviche will continue to cook so the texture of the shrimp will change and be a bit firmer the next day. Be sure to consume the ceviche within 2 days.
  • Jalapenos can be substituted for the serrano.
  • More or less serrano pepper can be used.
  • Spices can be added to taste.
  • Shrimp, scallops, or fish can be used with this recipe.
  • Any fresh tomatoes can be used I just happened to have Roma.
  • All lime or all lemon juice can be used rather than mixing them.
  • Fresh garlic can be used instead of the roasted garlic.
  • Half recipe (4 C serving): 1/2-3/4 pounds of shrimp, 1/2-1 C. cilantro, 1/4-1/2 of a red onion, 4 fresh tomatoes, 1/2 serrano pepper, 4 cloves of roasted garlic, 1 avocado, 1/2 cucumber, 1/4 C. fresh lime juice, 1/2 C fresh lemon juice, and 1 t. salt.
  • C=cups
  • T=tablespoons
  • t=teaspoons

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