A popular seafood meal from Mexico, Central America, and South America is ceviche. Although scallops, oysters, and fish of any kind can also be used, shrimp is the most typical ingredient. To “cure” the fish or seafood in ceviche dishes, lime juice is used as an acid. You effectively cook the protein by coating it in an acidic mixture (containing herbs, fresh spices, chilies, etc.). The result is a dish that is light, refreshing, and extremely healthy because of how heavily it is seasoned. It is frequently served with tortilla chips and is customizable for spice levels.
- 5 large lemons
- 1 pound jumbo shrimp
- ¼ cup fresh cilantro
- tomato and clam juice cocktail
- 2 white onions
- 1 cucumber
- 1 large tomato
- 3 fresh jalapeno peppers
- 1 bunch radishes
- 2 cloves fresh garlic
- tortilla chips
How to Make Ceviche
- Put the shrimp in the bowl (You may either coarsely chop the shrimp, or leave them whole, depending on your preference.) Add lemon, thoroughly encasing shrimp.
- For 30 minutes, or until opaque and just barely hard, cover and chill.
- Toss together tomatoes, onions, cucumber, radishes, and garlic after adding them.
- To taste, gradually add cilantro and jalapeño (jalapeno will grow stronger while marinating).
- Add tomato and clam liquids until desired consistency is achieved.
- For one hour, cover and chill.
- Along with tortilla chips, serve chilled.