Mexican Food Recipes
Mexican Ceviche Recipe with Shrimp
Ceviche is a South American appetizer, made slightly differently in each region. The birthplace of ceviche is thought to be Peru or Ecuador. This appetizer uses fresh raw shellfish and lime or lemon juice to marinate it. Onions, cucumber, bell peppers, and tomatoes are common ingredients in a Mexican ceviche recipe and these ingredients add both a freshness of flavor and a wonderful crunch.
The citrus juice "cooks" the fish. This Mexican ceviche recipe features shrimp, tomato and clam juice, radishes, cucumber and more for a delicious ceviche. You can serve this ceviche as a dip or as part of a salad. Some Mexican ceviche recipes use white fish rather than shrimp but this is a tasty variation. Traditional Mexican ceviche is usually served with slices or raw onion and served on toasted tortillas.
Shrimp ceviche is an elegant dish and this shrimp ceviche recipe combines gourmet flavors for a wonderful result. The big shrimp are juicy and succulent, the garlic, radishes, onion, cilantro and more add a freshness and the jalapenos give this shrimp ceviche a typically Mexican kick. Leave out the jalapenos or use less if you want, or if you do not like spicy dishes. The dish is flavorful enough without them if that is what you prefer.
Seafood Mexican Ceviche
Ingredients -
1 lb large shrimp, peeled with veins removed
5 lemons or limes, juiced
2 white onions, finely chopped
2 cloves garlic, minced
1 cucumber, peeled and finely chopped
Tomato and clam juice cocktail
1 bunch radishes, finely diced
1 tomato, chopped and seeded
¼ cup fresh cilantro
3 fresh jalapeño peppers, seeded and minced
Tortilla chips
Preparation:
Put the shrimp in a bowl and cover completely with lemon juice. Cover and refrigerate for 30 minutes or until the shrimp are opaque and firm. The lemon juice "cooks" the shrimp in this Mexican ceviche recipe.
Add the onions, tomatoes, radishes, cucumber, and garlic and combine well.
Add the jalapeños and cilantro gradually. Stir in the tomato and clam juices until you have a good consistency.
Cover and chill for an hour.
Serve the Mexican ceviche with tortilla chips.
Do not forget that jalapeño gets stronger while it is marinating so err on the side of caution if you do not want fiery hot ceviche!
(Serves 8)
