I decided to try a different type of summer dish- shrimp ceviche. For those that are not yet familiar with this, ceviche is citrus-marinated seafood. The shrimp is first marinated in lime juice and mixed with tomato, cilantro, and onion. The hot pepper sauce gives this dish a nice little kick. Traditionally the shrimp are raw and cooked in the acid from the lime juice. However, since this method apparently is not proven to kill bacteria, please use pre-cooked shrimp. This dish reminds me a lot of salsa and goes great with tortilla chips. Shrimp ceviche is perfect for a hot summer day. Enjoy.
(Makes 4 Servings)Print
- 2 lbs cooked shrimp (peeled, deveined with tails off)
- ¾ cup fresh lime juice
- 3 Roma tomatoes (diced)
- 1 white onion (chopped)
- ½ cup fresh cilantro (chopped)
- 1 tablespoon Worcestershire sauce
- 1 tablespoon ketchup
- 1 teaspoon hot pepper sauce
- salt and pepper (to taste)
- 1 avocado (peeled, pitted and diced)
- tortilla chips
- Chop shrimp into medium sized pieces. In a large bowl mix shrimp and lime juice. Let stand for about 5 minutes. Mix in the tomatoes, onion, and cilantro until coated with lime juice. Cover and refrigerate for 1 hour.
- Mix in Worcestershire sauce, ketchup, hot pepper sauce, salt, and pepper. Mix in avocados. Serve with tortilla chips.