Growing up, ceviche was always served at gatherings or parties during hot summer days. It’s also perfect for a potluck contribution. Everyone loves it! The first time I made this recipe on my own, I was in my second year of college, missing home and my mom’s ceviche. It was spring break, perfect weather, and I wanted something energizing before going to the beach. I bought the ingredients, called my mom for assistance and made it. It came out perfect! My roommates and I devoured it with chips. What I really like about ceviche? It’s really easy to make. It’s refreshing and it can be for pūpū or the main dish. This recipe is the basic ingredients that are distinctively “ceviche.” Every Hispanic culture has its own signature version. Make it your own!
Ingredients
1 3-lb. bag fresh shrimp/seafood
2 cucumbers (or more)
1 red onion or
2 large shallots (for a sweeter taste)
1 bunch cilantro (chopped)
8 limes (approx.)
4 tomatoes (regular or Roma)
salt (to taste)
Prep time: 1 hr. (approx.)
Serves: 6–8 small bowls
Directions
Shrimp/seafood preparation: Tear the heads off and shell the shrimp. Devein the shrimp by slicing the back open and scrapping out the vein-like digestive track. Cut the shrimp/seafood into bite-sized pieces and place in a mixing bowl. Marinate: Squeeze all of the limes and pour the juice into the bowl of shrimp/seafood pieces — enough to just cover them. Let the mixture sit in the refrigerator for 30 to 45 minutes until the shrimp/seafood is opaque and firm. Vegetable preparation: While the shrimp/seafood/lime mixture is marinating, chop the vegetables. Bringing it all together: When the shrimp/seafood is ready, mix with the chopped vegetables. Add salt to taste. Add more ingredients to taste. And to personalize it further, add avocado, sweet peppers and mango (as shown above) to your taste.
Serve with corn tortas (corn cakes) or chips. ¡Provecho! (Enjoy your meal!)
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