• Kirby

Shrimp Ceviche



I love eating shrimp ceviche and it is great during the summer. I periodically travel to Mexico just to eat at the Marisco’s for some fresh shrimp ceviche. This dish is fresh and very flavorful. Get you some ripe avocados and a good Mexican hot sauce and you are good. This goes great with a nice cold Mexican beer on a warm day.



Shrimp Ceviche

2lbs. of Raw shrimp (Peeled, divined, and tail off)

2 cucumbers chopped

½ red onion chopped

2 roma tomatoes chopped

2 lemons

5 limes

¼ cup of chopped cilantro

2 tsp garlic powder

Salt and pepper to season

After cleaning your shrimp, chop into small pieces and place in the fridge until ready to use. You want the shrimp to always stay as cold as possible.

Squeeze or juice 2 lemons and 5 limes and place that juice into your bowl of chopped shrimp. Mix around to get the juice coated over your shrimp evenly. Cover with plastic wrap and place in the fridge for at least 30 mins, I like to leave my shrimp in the lemon/lime juice for at least an hour. If you have more time, the better.

Meanwhile, chop 2 cucumbers, ½ red onion, 2 roma tomatoes and a ¼ cup of cilantro.

After your shrimp has cooked in the lemon lime juice for an hour, check on it you want the shrimp to look pinkish. 1 hour should be enough time for the acid to cook the shrimp.

Now mix your shrimp and chopped veggies in a large bowl. Season with salt and pepper and add 2 tsp of garlic powder.

Mix well and your shrimp ceviche is done.

Serve over a tostada or in a bowl with tortilla chips or saltine crackers with some avocado and hot sauce.

Enjoy!

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