Making Fresh Shrimp Ceviche

Depending on what coastal region you are headed in Mexico, Central or South America, you will find different kinds of Ceviche.  Ceviche is made from fresh raw fish marinated for hours in lime juice (which in the appropriate but long time—has the same effect as cooking the fish).   

The recipe being shown here is a very quick Mexican, Baja Californian style Shrimp Ceviche prepared in a fraction of the time.  

Ingredients:

*2 cups cucumber, chopped

*2 cups Roma tomatoes, chopped

*1 ½ cup red onion, finely chopped

*1 teaspoon jalapeños, finely chopped, if you can handle some spice go for 2 to 3 teaspoons

*4 tablespoons Cilantro (Coriander), finely chopped usually the leaves and only one to two inches of stem

*4 lbs Wild White Shrimp, cleaned (deveined) with no shell or tail

*1 cup key lime juice, usually about 15 key limes, regular limes work too, about 10

*Salt to taste, usually ½ to 1 teaspoon for entire ceviche mix

*Pepper to taste, about ½ teaspoon is good

*1 Avocado, sliced

*1 cup Mayonnaise

*2 teaspoons Tapatio hot sauce, or other hot sauce of your choice I also like Valentino hot suace,

 *Tostadas, most people eat two on average, but I would get extras just in case.

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Directions,

1.      Chop up all of your fruits, vegetables and herbs, put in a large bowl. Note: you can add the avocado to the mix, but it is more delicious as a topping.

2.      Squeeze all of the lime juice into a bowl, set aside for now.

3.      For the shrimp, if you could purchase them peeled and cleaned, do that. If not just peel and de-vein them (remove the black vein along the back of the shrimp with a knife).

4.      Boil water in a large pot with a teaspoon of salt. When the water is boiling, add all of the cleaned shrimp for 30 seconds to 1 minute, or as soon as they turn pink.

5.       Drain the water immediately through a colander and shock the shrimp with cold water to stop the cooking process.

6.      Cut the shrimp into bite size pieces and mix into the large bowl with the cucumbers, tomatoes, onions, jalapenos and cilantro, add all of the lime juice, season with salt pepper and mix well until everything is incorporated.

7.      While you are waiting for all of flavors to mix, whip up the mayonnaise and the Tapatio hot Sauce to create that base for your tostadas. All you need is a dab on each tostadas well spread, this helps them hold up while they are carrying all of that Ceviche with lime juices.

8.      You are now ready to enjoy a very tasty Baja Californian style Ceviche. Spread your tostada with the mayo  mix, then add the Ceviche (be generous) finish with avocado slices on top, and use as much hot sauce as you’d like.