Shrimp Ceviche

Shrimp Ceviche

1 lb. popcorn shrimp, thawed (or fish, scallops, oysters, etc.)
Juice of 3 limes

Combine these together thoroughly in a ceramic or glass bowl. Cover, pop in the fridge and ignore for 24 hours. The lime juice "cooks" the seafood and preserves it.

1/2 red onion finely chopped
1 or 2 jalapenos chopped, depending on taste (for hotter use habanero)
3 fresh tomatoes chopped
1 tsp. garlic powder
1/2 cup chopped cilantro
Juice of 3 limes
Salt and pepper to taste.

Take the shrimp from the fridge and drain thoroughly. In some of the ceviche recipes we've found, they do not call for pouring off the first lime marinade. But, we found the flavor is much fresher when you do.

Add the remaining ingredients and refrigerate for at least two hours before serving. The thicker the seafood the longer it takes to marinade. Place in tall cocktail glasses for a pretty presentation or over a bed of salad greens with slices of avocado.

Posted by Judith Stone to on Sept 23, 1997.
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