Ceviche
- 1 lb shrimp, peeled & deveined
- 1 cup lime juice, about 10 limes
- 1 lemon
- 2 roma tomatoes
- 1/2 red onion
- 1 bunch cilantro
- 4 serrano peppers
- 1 jalapeno
- 1 cucumber
- 1 avocado
- 1 tbsp tajin , or clamato
- salt to taste
- sugar to taste, optional
- Prepare the tomatoes, red onion, cucumber, and jalapeno pepper. You need to remove the seeds from the jalapeno, tomatoes, and cucumber, then chop everything into small pieces. I removed the skin from the cucumber as well.
- Squeeze the limes and lemon until you have about 1 cup of fresh juice. This usually takes about 10 limes and 1 lemon.
- Roughly chop the cilantro and serrano peppers, then add them to a blender with a little juice, pinch of salt, and a pinch of sugar if you don't like it too sour. The sugar will balance it out. Pulse a few times- you still want to see some cilantro pieces intact.
- Cut the shrimp into smaller pieces- whatever size you want.
- Add the blended cilantro/serrano, the rest of the lime juice, cucumbers, and onion then mix well and make sure everything is submerged in the juice. Do not add the tomatoes yet or the shrimp will take longer to "cook." Let this marinate in the fridge for 15-20 minutes.
- After 15-20 minutes, the shrimp should be pink on the outside and white/opaque in the center. If it's still translucent, let it sit a bit longer.
- Add the Tajin (or Clamato juice). If using Clamato, you may want to add bit more salt to taste.
- Add the tomatoes. If you plan to eat everything right away, you can add some diced avocado as well. I do not recommend adding them at this point unless it will all be eaten right away, because it will get mushy. I usually top my ceviche with avocado slices at the end.
- Mix well.
- Serve right away with tostadas, tortilla chips, or ritz crackers. Top with avocado slices. Can be stored in the refrigerator for up to 2 days, but the texture of the shrimp will change over time so try to eat it faster than that.
