 - 1/2 cup chopped purple onion
- 3/4 cup fresh lime juice
- 1 pound medium shrimp, cleaned, deveined, and chopped
- 1 cup chopped peeled cucumber
- 2 Serrano peppers finely chopped
- 1 cup of tomatoes diced small and seeds removed
- salt
- ground black pepper
Note: If you are not used to or do not like "uncooked" shrimp, cook the shrimp prior to preparing it. Drop the shrimp in boiling water for about 2 to 3 minutes, just until they turn pink. Directions: In a large bowl add the chopped shrimp, onion, and pour the lime juice. Mix well with a spoon to coat all the shrimp with the lime juice, cover and refrigerate for 2 hours to let the shrimp marinade and cook in the lime juice. Once the shrimp is ready, add the rest of the ingredients mix with a spoon and season with salt and pepper to taste. Tilt the bowl and remove any excess lime juice. Refrigerate after each serving or have the bowl on ice. Serving suggestions: Serve chilled on tostadas. Spread a thin coat of mayonnaise on the tostada and the spoon in the ceviche, top with a squirt of ketchup, avocado slices, and a splash of your favorite salsa. Recommended salsas: Tapatio, Huichol, Valentina, or Castillo (habanero sauce) |