I’ve seen many version of ceviche but very of them stand out as good ones. Most of the ones I find at restaurants are rather gross! Now I know better NOT to order ceviche! So what do I do when I’m craving some? I make my own! There was a period of time where I made it almost every week! I find that ceviche is the perfect healthy meal: lots of protein, low carb, has veggies, good fats (avocado), juicy & messy
I shared these photos a while ago on Facebook but now I’m sharing the recipe with the blog world!
2 lbs raw shrimp (peeled and divined)
2 cucumbers – diced into small chunks
3 medium tomatoes – diced into small chunks
Avocado chunks (optional)
Lime Juice (about 10 limes)
½ white medium onion
3 serrano or jalapeno peppers (finely chopped – seeds optional)
½ cup of fresh cilantro (finely chopped)
Salt & Pepper to taste
1.5 cups of clamato juice or V8 tomato juice
Cut shrimp into small pieces and place in a plastic or glass container
Add the lime juice making sure all of the shrimp is covered with it (add more lime juice if necessary).
Cover shrimp and refrigerate for at least two to three hours (preferably overnight).
Marinating the shrimp with the lime juice is the cooking process.
Make sure to use real lime juice. Do not use lemons. The lime juice is more acidic and it’s needed to cook the shrimp thoroughly.
Mix all vegetables, and set aside in the fridge. When the shrimp is cooked (it will be pink), add the vegetables, clamato juice, salt & pepper and mix well. Serve with tostadas, saltines or tortilla chips. Enjoy!