Shrimp Ceviche
Serves 10
Submited by Maria Guerra
About the Recipe
Maria Guerra, a Mexican national, married her best friend and they had three children; now she has grandchildren. Her husband was diagnosed with carcinoma cancer and passed away six months later, at the age of 36. Adjusting to life without him was challenging for Maria and her children. This recipe was her husband’s favorite food. He loved the summer and enjoying ceviche in hot weather. Making this dish brings Maria happiness as she and her children remember her beloved husband.
Ingredients
- 1 pound medium shrimp, raw and peeled
- 1 medium avocado
- ½ bunch cilantro
- 1 seeded and finely chopped jalapeno pepper
- ½ small red onion
- 2 medium tomatoes
- ¼ cup freshly squeezed lemon juice
- ¼ cup freshly squeezed lime juice
- ½ teaspoon kosher salt
- Tapatío hot sauce (optional)
Directions
- Bring a large pot of salted water to a boil over high heat.
- Add the shrimp and poach until the shrimp are opaque and just cooked through; about 2 to 3 minutes.
- Drain the shrimp and set aside until cool enough to handle, about 10 minutes.
- Chop the shrimp into ½ inch pieces and place in a large bowl.
- Add the lemon juice, lime juice, tomatoes, red onions, jalapeno, cilantro, and salt. Toss to combine.
- Cover the bowl and refrigerate for at least 1 hour or up to 4 hours.
- Just before serving, dice the avocado and add to the ceviche. Gently toss to combine.
- Serve with tostada or tortilla chips. If desired add Tapatío hot sauce.