This is my mom Dona Cata's recipe for shrimp ceviche. Even though this dish has heat, you don't need fire. It's simple and authentico.
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Step 1: Here's What You Need...
1 lb. Raw Shrimp
2 Cups of fresh squeezed Lime juice
3 Roma Tomatoes
1 Med Onion
1 Bunch of Cilantro
Pinch of black pepper
Salt to taste
Serrano peppers to taste (I like mine really spicy hot!)
Step 2: Peel and Devein
First things first!! This step is time consuming and there is no way to skip it, but if anyone has an easier way, please feel to share with all of us.
Peel and devein the shrimp.
Note: While Ceviche & beer is great on a hot day, the shrimp can’t take the heat. Always keep your seafood chilled.
Step 3: Mix & Swim
Chop them into bite size pieces. Doing this will help them to cook faster and put them into a large glass bowl.
Add the lime juice, salt and pepper to taste. I like it with lots of juice so I use the whole amount. (But, you need at least enough lime juice to cover the shrimp.)
Step 4: Add the Heat
Cover, put in refrigerator, and let it chill for about 10 minutes.
While the shrimp is chilling, dice the peppers.
Warning: Do not rub your eyes or anything else to be safe.
You can swap the Serranos with most any spicy fresh pepper, such as jalapeno, chipotle, or piquin.
Fresh and spicy is what you are aiming for.
If you don’t like heat, some say remove the seeds, or you can skip the peppers all together.
It will still tastes good.
When times up on the shrimp, mix with the shrimp and put it back the refrigerator.
Let this marinate for 15 more minutes.
Step 5: Chop and Mix
While that’s soaking up the heat...
Dice the veggies: Roma tomatoes, carrots, and onions.
Mince your cilantro.
By this time, your shrimp should be done depending on your knife skills. But, if you feel that they need more time (if they look raw or translucent), then let it sit a bit longer.
You can tell your shrimp is ready when it has a white opaque color overall with a hint of pink.
You shouldn’t see through any of the shrimp!
Mix it all together and chill another 5 – 10 minutes and it’s ready to eat!!
Step 7: Vamonos!
I serve my Ceviche with tostada or tortilla chips!!
First Prize in the
Mexican Food Contest