Ceviche is my husband’s latest food obsession. He orders it at every Mexican restaurant we go to. He bought some at the farmer’s market a couple of weeks ago and liked it so much he went back and bought more. And he even called in an order for carry out over the weekend. I’m not sure I could have even told you what ceviche was before his obsession began. It’s kind of like a pico with shrimp!
I finally decided just to make a big ol’ batch of it at home.
It’s actually really easy to make too, it just takes a little bit of time to chop everything up. This ceviche is loaded with baby shrimp (you could also use crab or lobster), tomatoes, onion, jalapeño and serrano pepper, cucumber, cilantro, all mixed together in fresh lime and lemon juice, salt and pepper.
If you want it spicy, like my husband wants everything, leave some of the seeds from the peppers in. The secret to this is letting it chill overnight to let all of the flavors marinate together!!
Add some fresh avocado just before serving too!
- 1 lb baby shrimp, thawed (cooked, deviened and tails removed)
- 3 limes, juiced
- 1 lemon, juiced
- 4 roma tomatoes, diced (seeds and membranesromoved)
- 1 small white onion, chopped
- 1/2 cucumber, peeled and diced
- 1 clove garlic, minced
- 1 jalapeño, diced (seeds removed or leave for extra spicy)
- 1 serrano pepper, diced (seeds removed)
- 1 large avocado, sliced
- 1/2 cup cilantro, chopped
- salt and pepper to taste
- Place shrimp in a medium sized bowl. Pour lime and lemon juice over shrimp and season with a dash of salt.
- Add tomatoes, onion, garlic, jalapeño, serrano pepper, and cilantro. Stir everything together. Season with salt and pepper to taste. Cover and refrigerate over night (or at least 4-5 hours).
- After it has chilled, serve with freshly sliced avocado on top.
- *option to slice the shrimp into smaller chunks or leave as is.
- adapted from (adjusted measurements) All Recipes