Though the origin of the word ceviche remains in question, there is, however, no question that ceviche tastes great. A light, cool appetizer, ceviche contains shrimp or other seafood that is “cooked” through the actions of citric acid. Within seconds of putting shrimp in the marinade it begins to turn pink. There are many variations of ceviche that use chunks of fish, squid, etc., so if you like this recipe, you may want to try your hand at some of the others.
I’ve divided the recipe into two parts. After completing Part I you’ll let the shrimp marinate. During that time you can prepare all of the ingredients for Part II, put them in a bowl in the refrigerator and mix it with the shrimp after the four hour marinating time.
- 1 lb shrimp; small to medium in size; peeled and deveined
- 1/2 cup lemon juice OR 3 large lemons
- 1/2 cup white vinegar
- 3-4 tsp hot sauce (e.g.,Texas Pete)
- 1 cayenne pepper or other hot pepper (jalepeno is ok)
Cut into tiny pieces. You should probably wear gloves to protect your hands from the hot oils. It can get on your fingers and remain there for many hours. I speak from experience. You don’t want to inadvertently rub your eye with your finger after it has handled a hot pepper.
- 2 plum tomatoes – diced
- 1/4 cup olive oil
- 1 small onion (white onion or red onion) – chopped
- 10 cilantro sprigs – chopped
Part 1 – Instructions:
Mix the lemon juice, vinegar and hot sauce. Place shrimp in a bowl, pour mixture over shrimp
and refrigerate about 4 hours.
Part 2 – Instructions:
Prepare all of the Part 2 ingredients as noted above. After the shrimp have marinated for four hours in the refrigerator, add the rest of the ingredients, place in the refrigerator and let it marinate overnight.