Ceviche

Ceviche originates in the coastal regions of the centuries old Inca Empire. This is a seafood cocktail that involves marinating and curing fish and or shellfish with citrus juices and spices. Now ceviche has made appearances in almost every cuisine.

INGREDIENTS:

• 1 lb cooked, deveined shrimp, diced into 1/2” pieces

• 1/2 red onion, diced

• 6 Roma tomatoes (diced and seeds removed)

• 1 cucumber, diced

• 1 1/2 cups lime juice, freshly squeezed

• 1 lemon, freshly squeezed

• 1 jalapeno pepper, finely diced

• 1 avocado, cubed into 1/2” pieces

• Parsley (flat leaf), finely chopped

• Sea Salt and ground pepper to taste

DIRECTIONS:

1. Devein and cut the shrimp into 1/2 inch pieces

2. Combine diced onion, diced cucumber, seeded and diced tomatoes, diced jalapeño pepper, chopped parsley and diced avocado.

3. Squeeze fresh lemons and lime juice and pour over the vegetable mixture

4. Add shrimp (and/or shellfish) and lightly toss.

5. Refrigerate at least 30 minutes before serving

6. Serve with tortilla chips or sliced fried plantains

Things you'll need for this recipe...