Shrimp Ceviche

Another food recipe today. Pretty much anytime we see ceviche on the menu at a restaurant, we’ll order it. There was an awesome food truck and restaurant back in Utah called La Cevicheria that made some incredible ceviche. Carvor's Fish House/Jensen Brothers, one of our favorite local seafood places in Dunedin, FL makes ceviche every Sunday and it’s been a staple for us on Sunday pool days. I figured I’d try making my own and it turns out it’s really easy and a lot cheaper to make it yourself.

A couple notes, the first time I made this I used Roma tomatoes and I felt like there wasn’t enough liquid. The second time I made it I used “Flavor Bomb” cherry tomatoes and it was much better. So I’d recommend using something other than Roma, or perhaps one Roma along with another variety with more juice. This recipe uses lime juice to cook/cure the shrimp. If you’re not comfortable with that, you can blanch the shrimp in boiling water for 2 minutes, then put them in an ice bath. If you go this route, blanch them then cut up the shrimp, then marinate in lime juice. Lastly, use tostadas or a thickish tortilla chip. A thin tortilla chip is probably going to be too delicate to scoop up the ceviche.

Ingredients 

1 cup fresh squeezed lime juice (~10 limes)

1# shrimp (frozen or fresh), peeled, deveined, and tails removed 

3/4 to 1 cup tomatoes, diced (~2 smallish medium sized tomatoes)

1/4 to 1/3 cup cucumber, peeled and diced

1 jalapeño, diced

1/2 medium onion, diced 

1/4 to 1/3 cup cilantro, chopped 

Salt and pepper to taste

Process 

1. Wash the shrimp under cool running water and allow to drain. 
2. Cut shrimp into bite size pieces (I usually do thirds).
3. Juice limes.
4. In a glass bowl, combine shrimp and lime juice, cover with plastic wrap and marinate in the fridge for 30 minutes. Make sure the shrimp are fully submerged in the juice; I like to give it a stir halfway through.
5. Combine tomatoes, cucumber, jalapeño, onion, and cilantro in a bowl.
6. Drain the shrimp, reserving 3-4 tablespoons of the lime juice.
7. Add shrimp and reserved lime juice to vegetables and combine well.
8. Season to taste with salt and pepper.
9. Serve and enjoy.

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