Ceviche de Camarón

This is a wonderful method of serving any white fish, conch, or shrimp. The lime juice in the dish actually cooks the meat and marinades it.

They serve this dish, in numerous variations, throughout Mexico, Central America and the Caribbean.

Serve this on a tortilla chip with some hot sauce for a refreshing picnic/beach idea that will never spoil in the sun.

The ingredient list on this recipe is very loosly done. There is no set amount of things, just make sure you have roughly equal parts of the veggies (excluding the Serrano and Cilantro) and you will be fine.

Ingredients:

1 Large Field Cucumber
2-3 Carrots
3 Roma Tomatoes (Seeded)
3 Serrano Chilies (Seeded)
1/2 large Red Onion
1 Handful of Cilantro
3 lbs of raw shrimp (deveined and shelled)
10-15 limes (Juiced)
1 tbs Olive Oil
3-5 dashes of Franks Hot Sauce


Wash and cut the limes in half and squeeze the juice into a large bowl. I have a wonderful juicer that I use (see photo) that makes ceviche a breeze. Doing this by hand can prove to be tedious.

Wash the shrimp and cut into small pieces (1/2 or 1/3). Place the shrimp in the lime juice. Make sure that the shrimp are covered by the lime juice. If not, squeeze limes into the bowl until they are all covered. This will cook the shrimp. Let this sit for around 1 hour, until the shrimp appear "cooked". They are not cooked yet but the process has started.

Meanwhile, dice all the veggies into very small pieces. This will be a test of your knife skills.

TIP: For the cucumber, peel and cut in half lengthwise. Remove the seeds with a spoon, as pictured.

TIP: To dice an onion, cut it in half from tip to tip and cut off the end that grows, leaving the small nub on the end. Remove the skin. Make 2-3 cuts, parallel to the cutting board, but don't cut right through. Now cut small slices lengthwise without cutting entirely through. (see photos)


Once your cuts are done, you can proceed to chop the onion moving from the cut end to the back. This will give you a perfect dice every time without mangling the onion. Quick and easy.

 Once the cucumber, carrot, tomato and onion are cut, you can deseed the Serrano chili. Cut the chili in half lengthwise and remove the seeds. Remember to wash your hands thoroughly or you will burn your skin, especially your eyes, if you touch them after handling the pepper. Cut the pepper into super small dice.

Wash a large handful of Cilantro, dry it off with a towel and chop it roughly. Once you have all of your veg prepped and the shrimp have sat for a good hour, you can add the rest of the ingredients and stir.

Let this sit overnight in the fridge, covered and you are ready to enjoy!

Serve on a tortilla chip with a dash of hot sauce.

¡buen provecho!