Shrimp Ceviche

Did you know that this fresh amazing dish originated in Peru? This light dish comes from a hot country, so it makes sense it would be a perfect dish or starter for summertime. The Shrimp is cooked in lime juice and is light and refreshing. The goal is to use perfectly ripe tomatoes and avocados so the mixture doesn’t become too wet. Make sure your ingredients are uniformly and finely chopped so that you get the perfect bite every time. I like serving with tortilla chips for scooping, but it is so good all on its own too if you’re watching your carbs.

If you’d like more heat, try adding more jalapeño or the seeds and ribs of the pepper.

Serves 8-10

1 Lb med or lg raw shrimp. Cleaned, deveined and finely diced

1 cup plus 2 Tbsp freshly squeezed lime juice (divided)

3 firm Roma tomatoes finely diced

1 Lg jalapeno, deseeded and finely diced

2-3 Tbsp fresh cilantro, minced

2 avocados, finely diced

1/2 cup good quality Bloody Mary mix

1/2 tsp salt, or to taste

hot sauce such as Tabasco, to serve

Tortilla chips, to serve

Directions

Place the diced shrimp into a large bowl. Pour 1 cup of the lime juice over to completely cover the shrimp. Set the bowl in the frig and gently stir every 10-15 minutes, until the shrimp changes color from raw ( clear/grey color) to white/pink to a bit coral. This should take approximately 30 minutes, depending on the size of the dice and could take up to 1 hour.

In another bowl, combine the tomatoes, jalapeños and cilantro.

Before draining the shrimp, test a piece by cutting into it and confirming it is opaque without any translucent pieces. (raw)

Using a slotted spoon, remove the shrimp and add it to the tomatoes mixture and gently fold in. Add the additional 2 Tbsp of fresh lime juice and the Bloody Mary mix, finishing with salt to taste.

Discard the lime juice you used to marinate.

Divide into individual glasses or serve in a bowl for a more casual gathering. Top with a sprig of cilantro.

Serve with Tortilla chips