Sunday, June 13, 2010

Shrimp Ceviche

Shrimp ceviche is pretty easy, it just takes a lot of chopping. But it's definitely worth it, if you want something light, fresh, and delicious.

I fried up some corn tortillas cut into 6ths to make my own chips. But that's only because I wanted to use them before they went bad, you can definitely use store-bought chips or tostada shells.

Start with the shrimp - this time, I used a 1lb frozen bag (they were on a 2/1 sale, what can I say?), so defrosted them, brought a pot of water to a boil, and cooked them until just done. Drain, then dump into an ice bath. When cool, chop into little pieces (maybe 6 per shrimp), and refrigerate.

For everything else: Dice 2 tomatoes (I got rid of the seeds), slice up 1-2 green onions, dice about 1/3 of a red onion, and chop up a handful of cilantro. You could also mince a jalapeno or two, but I forgot to buy them.

Throw all the veggies in a bowl, and squeeze in the juice of 2 limes. Add the shrimp, and mix. Dice an avocado, and carefully fold it into the shrimp/veggie mix. Chill for a bit. Serve with chips.

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2 comments:

Kitt said...

Mmm. Love ceviche. I could live on the stuff. We were in Mexico a couple of months ago and that's all I wanted to eat, along with those fresh tortilla chips. Nom.

Vicki said...

Hey Kitt - It's so good. I want to try the Peruvian version with popcorn :)