Shrimp Ceviche

Art loves Ceviche. It goes back to Port Arthur, Texas. We had dinner with Dianne and Fred on the beach at a very fancy restaurant. Between the company and the beauty of the sunset on the water it is a memory we both hold dear. Art has been trying to find the perfect recipe ever since. This is a simple recipe usually they have different kinds of fish, but it was really good, and fairly inexpensive.
Ceviche makes a nice appetizer.

The acid of the lime juice is what cooks the fish. Sounds weird, but it really works and it is good.



INGREDIENTS

• 1pound medium-small shrimp,peeled and deveined
• 2 Tbsp. salt
• 3/4cup lime juice ( juice from 4-6 limes)
• 3/4 cup lemon juice ( juice from 2-3 lemons
• 1 cup finely chopped red onion
• 1 Serrano Chile, ribs and seeds removed, minced, (Art used 2 jalapenos instead)
• 1 cup of chopped cilantro
• 1 cucumber, peeled diced into 1/2 inch pieces
• 1 avocado, peeled, seed removed, cut into 1/2 inch chunks.

Art used this bottled lemon and lime juice.

METHOD:

1. in a large pot, bring to a boil 4 quarts of water, salted with 2 Tbsp. salt. Add the shrimp and cook for 1 minute to 2 minutes max. depending on size of shrimp. (over cooking the shrimp will make it rubbery.) Remove shrimp with a slotted spoon and place into a bowl of ice water to stop the cooking.

2. Drain the shrimp. Cut each piece of shrimp in half, or into inch long pieces. Place shrimp in a glass or ceramic bowl. Mix in the lime and lemon juice. cover and refrigerate for a half hour.

3. Mix in the chopped red onion and pepper. Refrigerate an additional half hour.

4. Right before serving, add the cilantro, cucumber, and avocado.

Serves 4-6, Serve with chips or crackers.

Simply Recipes.com