Shrimp Ceviche Recipe Ingredients:
- 3 Pounds fresh shrimp, peeled and de-veined, and UNCOOKED
- 2 Large ripe but firm tomatoes, diced
- 1 Red onion, diced
- 1 Cup chopped cilantro, flat leaf parley will do in a pinch
- 2 Scotch Bonnet or Habanero peppers, minced
- 8 Limes, freshly squeezed
8 Lemons, freshly squeezed
- 2 Large ripe Haas Avocados, diced
- 2 Large English cucumbers, peeled, seeded and diced
Shrimp Ceviche Recipe Cooking Method:
- Cut shrimp into 1/2 inch pieces and add to large GLASS mixing bowl.
- Add lemon and lime juice and marinate for 3 hours. Mixing well a few times
- Add red onion, tomatoes, peppers and cilantro, marinate for 2 more hours.
- Add avocados and cucumbers.
- Chill for one hour and use Sea Salt and freshly ground Black pepper to taste
Serve with pita crisps or on a bed of Bibb lettuce
How Ceviche Works
Ceviche (pronounced “seh-VEE-chay”) is a Latin American / Caribbean recipe for raw fish and seafood marinated in citrus juice, mainly lime and lemon. The acid in the citrus denatures the proteins in the fish, causing it to become opaque and producing a firm texture.
Proteins are made up of long chains of amino acids, and when exposed to acid, these chains break apart and arrange themselves into different configurations. A more common way of denaturing proteins is by exposing them to heat (essentially, cooking them). So with ceviche, the fish is effectively “cooked” even though there’s no heat involved.