Thursday, November 12, 2009

Ceviche de Camaron (Shrimp Ceviche)

This is a pretty simple recipe for ceviche, but very tasty! When I was little we lived in the coast so we always got to enjoy really good sea food dishes, this one was of course one of my favorites. I remember my dad once made it with "marlin" also known as sword fish, it was so long ago I don't remember the taste...I just remember I liked. Anyway, this dish is marinated and cooked using lime juice (no heat needed) and typically served over tostadas or in cocktail bowls. There are many variations, so this is one of many.
2 lbs Shrimp: peeled, washed and chopped in smaller pieces
1 Red onion: chopped
4-5 tomatoes: finely diced
2-3 cucumbers: chopped
limes (you'll need lots)
salt and pepper
Clamato: Tomato cocktail...see note below
crab meat

In a bowl combine the shrimp, onion and lime juice. You will need to let this marinate/cook for several hours. The smaller the shrimp, the faster it will cook. You will know when it's ready because the shrimp will change color to an orangie tone (I think you can see on the picture below, pieces that have a different color).
Mix cucumber and tomatoes together, and when the shrimp is ready add that whole mixture to the mix.Add salt and pepper to taste. You can also add diced avocado at this point or just add some to the served ceviche at the end. You might want to let it sit for a bit longer just so that the tomatoes and cucumbers can soak up some of the flavor. Serve over tostadasI have a friend who likes to add tomato cocktail to hers to make it more soupy and to get some more tomato and clam taste to it. Either way is good.

1 comment:

  1. All I have to say, Patty, is that Glenden is one lucky hubby to have such a cook!