Shrimp Ceviche
Ingredients
- 1 pound medium shrimp (26 to 30 count), peeled and deveined
- 3 limes, juiced
- 3 jalapeños, seeded and diced
- ½ small red onion, diced
- ½ tomato, diced
- ⅓ bunch fresh cilantro, chopped
- ½ cup tomato juice
- ½ cup ketchup
- 2 tablespoons green Tabasco sauce
- 1 tablespoon Cholula hot sauce
- 1 teaspoon chopped garlic
- Salt and freshly ground black pepper, to taste
- 2 avocados, sliced
- 1 romaine heart, shredded
- 4 flour tortillas, fried or toasted
Instructions
- Bring a saucepan of water to a gentle simmer. Add the garlic and shrimp and cook until the shrimp are about halfway cooked, approximately 1 to 2 minutes.
- Drain and immediately cool the shrimp in an ice bath.
- In a large bowl, combine the lime juice, jalapeños, onion, tomato, cilantro, tomato juice, ketchup, green Tabasco, Cholula, salt, and pepper.
- Roughly chop the cooled shrimp and stir into the marinade.
- Press the shrimp down so they are fully submerged. Cover and refrigerate for 1 hour.
- Serve chilled with fried tortillas, sliced avocado, and shredded romaine.
Notes
- Serves 6 as an appetizer or 4 as a main course
