Wednesday, March 18, 2015

Shrimp Ceviche

Shrimp Ceviche
(6 servings)


1½ lb.  Fresh Raw Shrimp, peeled & deveined (see note)
8 large Fresh Limes (extra for lime wedges)
1 small White Onion
1-2 medium Avocado, diced (see note)
3 medium Roma Tomatoes, seeded & diced
¼ cup Fresh Mexican Oregano (2 tsp. Dried)
1 tsp. Kosher Salt
½ tsp. Black Pepper
Crusty Bread (to serve with dish)


Place shrimp in a non-metallic dish.  Squeeze 7 of the limes and pour the juice over the shrimp.  Be sure to cover the shrimp completely.  Cover with lid or plastic wrap and refrigerate a minimum of 8 hours or overnight.  Drain the shrimp in a colander to remove excess juice and pat dry with paper towels.  Now place shrimp in a large bowl.  Add the sliced onion, diced avocado and diced tomato to the shrimp in the bowl.  Before tossing together, add the oregano, salt, pepper and the juice of 1 lime.  Toss and serve with crusty bread and lime wedges.

Note:               Use the freshest shrimp you can find.  Frozen will work but thaw on ice in the refrigerator only.  I would use shrimp between 20 and 30 count.  That is shrimp per pound.

Note:               Slice avocado in half and remove pit.  Using your knife, make slices in avocado from cut side not going through the skin.  Now slice across these slices to make ½ inch dice.  Use a spoon to scoop the avocado out of the skin.

Ideas for Future Efforts

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