Ceviche is made in different ways, and depending on the Latin country the recipe originated from, it will have several variations of the original recipe.
This variation that I am sharing is my favorite due to its simplicity and readily available ingredients. Note that you can easily change this to a crab or fish ceviche by adding your own special twist of ingredients.
I've made ceviche with crab, tilapia, abalone, oysters, clams, and scallops. You can't go wrong!
Ingredients:
2 Lbs. Raw, cleaned and peeled shrimp
3 lemons in juice
1 tsp. Garlic powder
1 red onion cut diced
1 bunch of fresh coriander chopped
2 cucumbers, peeled, diced
2 ripe avocados
1 chile of your preference
2 large tomatoes
1 32 oz. Salted pepper bottle
Spicy Clamato to taste
Toast or crackers
Instructions:
Add the lemon juice, diced cucumber, salt, and garlic powder and stir until well incorporated. Add your cleaned shrimp to the marinade and toss to coat the shrimp.
Refrigerate for 20-30 minutes, the citrus juice will “cook” and cure the shellfish. ** If you are not comfortable with this method, you can also boil the shrimp until pink and add it to the marinade for 5-10 minutes. After marinating the shrimp, you can add the red onion, tomato, and cilantro.
Mix all the ingredients together and then add your hot sauce.
Add just enough to cover all of your ceviche. It is your preference whether you want it to be juicy or drier.
Cover with avocado diced and chili to taste.
Serve with Tostada El Perico shells or crackers.
Remember that to make a fish or seafood ceviche, you must be careful with the choice and the ingredient storage as they are highly susceptible to changes in temperature and can affect your health. Some people add a touch of tomato juice to their recipe to give it more body, try it and see!
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Last modified: March 22, 2024