Ceviche de Gambas
CEVICHEEEEE! What can I say about this scrumptious appetizer? For one, its one of my most favorite foods!! Mexican Shrimp Ceviche is soo tasteful and hyperdelicious you wonder how its made with simple fresh ingredients!
You may be transported back to that tropical paradise vacation you took! Hey! Maybe in Mexico! Remember sitting in that open bar restaurant facing the beach, live music, sun blaring as you sat in the comfort of the shade sipping on your “Mojito?” Remember feeling the ocean breeze and the scent of the Pacific Ocean as you anticipated the flavors of your delectable Shrimp Ceviche? Beach, sun, music and heavenly ceviche all made for the perfect blend. Oopps sorry that’s my memory!
My Mexican Shrimp Ceviche is made from fresh shrimp and cooked in citrus juices. Then combined with tomatoes, red onion, cucumber, cilantro and of course, jalapeño! My gosh what a divine combination! We hear the phrase, “heaven on earth” well my friends this is it right here!
Some parts of Mexico make their Shrimp Ceviche different than this one here, adding to it some tomato juice but I prefer it a little simpler focusing on the true flavor of the camarón or shrimp.
If you enjoy ordering ceviche whenever you dine at your local Mexican restaurant, you may be eating this much more often from the comfort of your home. Its just that delicious! Set the mood, a couple of “Mariachi” tunes in the background and wallaaa!
Please remember to leave me a comment about this recipe and know how much I appreciate your thoughts.
Mexican Shrimp Ceviche
|Prep time||30 minutes|
|Cook time||3 hours, 30 minutes|
|Total time||4 hours|
|Meal type||Appetizer, Starter|
|Misc||Pre-preparable, Serve Cold|
- 1 Pound raw medium to jumbo shrimp (peeled and deveined)
- 1-2 Cups ripe tomatoes (seeded and diced)
- 1/2 Cup red onion (finely chopped)
- 1 Fresh jalapeno pepper (seeded and minced)
- 1 Cup cucumber (peeled, seeded and diced (optional)
- 1/2 Cup fresh cilantro leaves (coarsely to finely chopped)
- 4 limes (seeded and squeezed, reserve juice in a small bowl)
- 2 lemons (seeded and squeezed, reserve juice in a small bowl (reserve one lemon)
- 1-2 Tablespoons red hot sauce (optional)
- 1/3 Cup olive oil
- 3/4 teaspoons kosher salt (regular salt is fine too)
- 1/4 teaspoon fresh ground pepper
- tortilla chips (optional)
For this Shrimp Ceviche Recipe, you may want to add avocado cubes and include in mixture. However, if you would like to add atop at the very end (once the ceviche is served in individual glasses or bowl) put avocado cubes into bowl and sprinkle with some lime or lemon juice so that the avocado doesn't brown until you are ready to add.
|Put raw shrimp in nonreactive bowl, such as a glass or plastic bowl. Pour lemon and lime juice over shrimp, toss and refrigerate covered for 2 1/2 hours. Don't worry the juice will "cook" the shrimp.|
|Add all additional ingredients and refrigerate for another hour. Add hot sauce if desired to mixture.|
|Finally add shrimp ceviche into individual martini glasses, sundae glasses or decorate bowl. Garnish with sliced lemon. Serve with tortilla chips on the side if desired.|