This is awesome on its own, or served over rice to soak up all of the juice.
You can use cooked shrimp if you don’t completely trust the idea of the citrus juice cooking fish. You can also poach it quickly, then stick it in the citrus juice to finish cooking.
This also works well with scallops or fresh fish fillets. Just be sure to marinate for longer if you are working with raw fish. The fish will turn white when cooked (and might require an overnight soak).
The key ingredients in this are the fish, lime, cilantro, and I think the tomatoes add a nice touch. The rest of the vegetables are up to you. Some people also like to squeeze some orange juice, avocados, celery, green peppers, etc.
For the onion and jalapeño – make sure you chop them up SMALL. These ingredients can be a little pungent when left raw and living large.
Ceviche
Servings 6
Ingredients
- 2 lbs shrimp, cut in half tails off
- 5 limes, juiced
- 1 lemon, juiced
- 3 tomatoes, chopped
- 1/2 red onion, chopped very small
- 1 jalepeño pepper, chopped very small remove seeds
- 1 cucumber, chopped
- 3/4 cup fresh cilantro, chopped
- 1/2 tsp salt
- rice, tortilla chips, or saltines for serving (optional)
Instructions
- Combine all ingredients in a glass or metal bowl.
- Allow it to marinade for one hour. (If working with cooked shrimp, you can eat it right away if you are desperate.)
Notes
Nutrition for 1/6 of recipe:
199 calories – 3 fat – 11 carbs – 32 protein