Go Back

Ceviche

Print Recipe
Course Side Dish
Cuisine Mexican

Ingredients
  

  • 12 oz raw shrimp
  • 1/2 bunch cilantro
  • 1 avocado
  • 3 roma tomato's
  • 1 english cucmber
  • 1/2 onion
  • juice from 2-3 limes
  • 2-3 cloves garlic
  • 1 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 1-2 jalapenos. depending how spicy you want it

Instructions
 

  • If your shrimp are frozen, place them in cold water for 10 minutes to defrost.
    Place a pot with water on the stove and bring to a boil.
    into a separate bowl add ice and water and keep it next to the stove.
  • Once the water is boiling, place the raw shrimp into the hot water and immediately set your timer to 2 minutes and 30 seconds. Do not wait for the water to boil again. Once the shrimp hit that hot water the cooking process begins. If you wait for the water to boil again you will over cook the shrimp. And you will be left with rubbery shrimp.
    Once your timer rings drain the shrimp and place them into the ice bath to stop the cooking process.
  • Into a clean bowl squeeze the limes, then add salt, black pepper, put the garlic through a garlic press.
    Finley chop these ingredients: jalapeno, onion, and cilantro. Add to the bowl.
    Chop the shrimp into small bite sizes. Add the shrimp to the marinade and give it a good mix. Place the shrimp to marinade in the fridge for 30 minutes.
  • While the shrimp is marinating, chop the tomato’s into small cubes. Place the strainer over a bowl and add the tomato’s into the strainer. Doing this step will help the end result not to be soggy from the tomato juice.
    Chop the avocado and cucumber into small cubes.
    After the shrimp is done marinating, add everything together. Mix gently to make sure the avocado doesn’t get mushy. Let the ceviche stand for 15 minutes till all the flavors come together. Lastly taste for salt, add more if needed.