On most days the seafood for ceviche or cebiche is cooked in lemon or lime juice. But for this quicker version, I like to poach the shrimp for just a minute or two to speed up the cooking process. Most traditional ceviches have few ingredients. It’s mostly the seafood, lime juice, little thin onion slices and some chile. I like to serve this more like a salad with tomatoes, cucumbers and avocado. Serve with store bought or homemade tostadas and you have a quick, light meal for anytime of the year. This is one of my early recipes, so I did not have but this one picture in my files.
1 pound large shrimp, peeled and cleaned
1 cup white onion, finely diced
1 cucumber, seeds removed, finely dice
2 large Roma tomatoes, seeded and diced
2 serrano peppers, minced
Handful of chopped cilantro
Juice of 2 limes
Salt and pepper, to taste
1 avocado, diced for garnish
Hot Sauce for garnish
1. Poach the cleaned shrimp in 4 cups of salted boiling water for just 1 to 2 minutes. Drain and transfer to a bowl of ice water.
2. In a bowl, combine all of the ingredients in the order listed. Drain the shrimp and add to bowl. Stir well to combine, taste for salt and let sit for 20 minutes. Garnish with avocado and hot sauce. Serve with tostadas, chips or as a topping for a fresh salad. Yields up to 6 servings.
Tips~ Whenever preparing ceviches or guacamole that calls for tomato or cucumbers, I like to remove the seeds. You will have less water build up in your recipe.