The term “ceviche” refers to both a technique and a dish that is native to Central and South America. Raw fish or shellfish are cooked (cured) without heat in acidic citrus juices and seasoned with various herbs and spices. There are so many different varieties of this recipe. From Mexican to Puerto Rican to Peruvian
No matter which recipe you want to try this dish is a hit with its succulent shrimp and variety of flavors. A definite gustatorial delight.
Ingredients
- 1/2 pound raw shrimp, cut in 1/4-inch pieces
- 2 lemons, zest, and juice
- 2 limes, zest, and juice
- 2 tablespoons olive oil
- 2 teaspoons cumin
- 1/2 cup diced red onion
- 1 cup diced tomato
- 2 tablespoons minced garlic
- 1 cup black beans, cooked
- 1/4 cup diced serrano chili pepper and seeds removed
- 1 cup diced cucumber, peeled and seeded
- 1/4 cup chopped cilantro
Directions
1. Place shrimp in a shallow pan and cover with juice from the lemon and lime, reserving the zest. Refrigerate for at least 3 hours or until shrimp is firm and white.
2. Mix remaining ingredients in separate bowl and set aside while shrimp is cold cooking. When ready to serve, mix shrimp and citrus juice with remaining ingredients. Serve with baked tortilla chips.
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