Shrimp Ceviche was my addiction while on my recent trip to mexico. Found in all of the seaside restaurants in PV and the small town of Bucerious, it's sooooo good! Now that I'm home and still craving it, I searched out a recipe on line and made it with supper tonight. It's soo yummy! I had it with a basa fish flillet and a steamed rice.
[B][SIZE=3]Shrimp Ceviche Recipe
1 pound medium-small shrimp, peeled and deveined
2 Tbsp salt
3/4 cup lime juice (juice from 4-6 limes)
3/4 cup lemon juice (juice from 2-3 lemons)
1 cup finely chopped red onion
1 serrano chile, ribs and seeds removed, minced (I used white pepper since I didn't have this or even know what it was lol. It worked great)
1 cup chopped cilantro
1 cucumber, peeled diced into 1/2-inch pieces
1 avocado, peeled, seed removed, cut into 1/2-inch chunks
1 In a large pot, bring to a boil 4 quarts of water, salted with 2 Tbsp salt. Add the shrimp and cook for 1 minute to 2 minutes max, depending on size of shrimp. (Over-cooking the shrimp will turn it rubbery.) Remove shrimp with a slotted spoon and place into a bowl of ice water to stop the cooking.
2 Drain the shrimp. Cut each piece of shrimp in half, or into inch-long pieces. Place shrimp in a glass or ceramic bowl. Mix in the lime and lemon juice. Cover and refrigerate for a half hour.
3 Mix in the chopped red onion and serrano chile. Refrigerate an additional half hour.
4 Right before serving, add the cilantro, cucumber, and avocado.
I used the precooked frozen shrimp and soaked it in cold water to thaw. It worked great.