The Best Shrimp Ceviche EVER
I love food. Really. And I also love ceviche. I’ve been looking for a great recipe for awhile – and I finally found it! It’s an unusual mixture, but is sooooo delicious. My friend, Ms. P (name changed to protect her privacy) got this from her neighbor, who got it from her mother-in-law. I’ve made a few adjustments to it myself, which I’ve noted. It’s a great use of the seafood that’s on sale this time of year, but seriously – this one is great all year round. It’s healthy and hearty, and as with all cooking…you’ll get the best results by using the freshest ingredients. This makes a HUGE batch – I’d cut it in half unless you’re feeding a really big crowd.
Let me know how you like it!
Shrimp Ceviche
Defrost shrimp (if frozen) – chop into small pieces and put in a large pan. Juice all limes (I use a fork and a twisting motion to get the most juice out) and pour over the shrimp. The shrimp should be completely covered in lime juice. Let the shrimp and lime juice stand at least four hours refrigerated, and preferably overnight. Next day, add onion, cilantro, cucumbers, tomatoes and three chopped oranges to the shrimp and lime juice mixture. Pour in juice of remaining orange and ketchup. Season with salt & pepper. Taste test, and adjust (with salt, lime, cilantro, hot sauce – whatever you think it needs). Serve with tortilla chips or in tortillas.
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Sandy
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PSAnney
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