Caribbean Style Shrimp Ceviche
The national dish of Peru is ceviche; where it originated from over 2000 years ago. Ceviche is raw fish or other seafood marinated in citrus juice; typically lemon or lime. The acidity of the juices “cooks” the raw seafood, making it safe to eat. Ceviche eventually spread all over South and Central America, México, and many Caribbean islands.There are many different types of fish, seafood, and other variations of ceviche. Shrimp, scallops, octopus, squid, snapper, or any other firm fleshed white fish are used to make ceviche. It is vary important to use freshly squeezed lemon or lime juice to “cook” the protein. Bottled varieties of lemon and lime juices won’t work and have extra chemicals and preservatives in them.Ceviche is a great as an appetizer, and even a main course. Serve with tortilla chips, toasted baguette, plantain chips, or leaf lettuce.
Ingredients
- 1 lb shrimp peeled and deveined
- juice of a lime
- juice of a lemon
- 1 cup roma tomato diced
- 1 cup cucumber diced
- 1 large mango diced
- 1/2 cup red onion finely chopped
- 1 serrano pepper seeded and finely chopped
- 1/2 cup cilantro finely chopped
- 1/2 cup orange juice freshly squeezed
- 1/4 cup lemon juice freshly squeezed
- 1/4 cup lime juice freshly sqeezed
- 1 tsp salt
- 1/2 tsp cracked black pepper
- 1 avocado diced
Instructions
- Wash your shrimp. Cut each shrimp into 3-4 pieces. Marinate for 15 minutes with the juice of a lemon and lime.
- Scoop out the shrimp with a slotted spoon into another bowl. Add in the tomato, cucumber, mango, red onion, cilantro, serrano pepper, orange/lemon/lime juices, salt, and pepper. Cover and let marinate in the refrigerator for an hour.
- Add in the avocado before serving.
- Serve the ceviche chilled with tortilla chips, toasted baguette, plantain chips, or leaf lettuce. I fried a couple of corn tortillas a little longer than normal and turned them into tostadas.
