And out of necessity came this shrimp ceviche... One day last week, while on the computer, we were hit with a pretty bad storm!! Tornado warnings! It came soo fast, and I was all alone with 4 cats, lol!! Needless to say, we lost power and the thought of losing all the food in my refrigerator made me sick to my stomach! The shrimp was already defrosted for that night's "cooked" dinner. Well, problem is, I have an electric stove and we had no power for almost 36 hours! Thanks to the kindness of neighbors, we had a small generator to keep our refrigerator going!! Yay! What a true blessing!!! My parents were from Monterrey, Mexico, more of a Northern Mexico state, so making fresh ceviche was not something I grew up with. I had made it in the past, but I would always blanched the shrimp first to be on the safe side. This was the best ceviche I had ever had, that was made by me, anyway!
Tropical Shrimp Ceviche
For Cooking Shrimp:
1 pound medium/large shrimp, cleaned and peeled
Juice of 4 large limes
Juice of 2 lemons
1 serrano pepper, minced
1 small sweet onion, thinly sliced
1/2 tablespoon Mexican oregano
1 teaspoon salt
For Agua Chile:
Juice of 4 limes
1 habanero pepper
1/4 cup cilantro
Salt to taste
For Tropical Ceviche:
1 pound prepared shrimp for ceviche
3 baby cucumbers, sliced
1 large mango, sliced into bite-size pieces
Wedges from 1 large orange
1 small red onion, sliced
1/4 cup packed cilantro
1 to 2 tablespoons olive oil
1 1/2 to 2 cups of agua chile
1 large avocado cut into chunks
I served the ceviche over a bed of crispy rice noodles and yellow tomato pico de gallo... then drizzled it with more agua chile....
1. In a glass dish or bowl, add the raw, cleaned shrimp, juice from limes and lemons, 1 teaspoon salt, and stir well to combine. Add the sliced onions and Mexican oregano, cover tightly and refrigerate to cook for 24 hours. Mix the ceviche at least once or twice during this time to assure even cooking in the citrus juices.
2. After 24 hours, you can drain all of the liquid from shrimp and discard the onions as well. In a blender, add the ingredients for the "Agua Chile", and blend on high for a few seconds. Taste for salt, then add this mixture to the shrimp. Add the remaining ingredients, saving the avocado for last, fold in gently. Taste for salt. Serve on tostadas, with chips, over rice, noodles, or over a salad. Yields 6 to 8 servings as an appetizer or starter.
It even looked tasty as it was slowly cooking in the citrus juices!
And this is how I like mine, with lots of Tapatio hot sauce and Saltine crackers...
Other recipes by Sonia:
Mexican Red Rice
Chile Relleno with Serrano Shrimp
Tacos al Pastor
Cheesy Chorizo Bread
Flank Steak Tacos
Frijoles Borrachos con Chorizo
Buffalo Chicken Flautas
Chile Garlic Shrimp Kabobs
Chicken Enchilada Soup with Chayotes
Dulce de Leche and Chocolate Chip Chimichangas
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