Thread: Avocado shrimp ceviche

Shrimp ceviche

Just combined a couple recipes to get this. Was not sure about the ketchup but it goes well. Was thinking maybe some horse radish to go with but didn't know if it would mix with the Mexican flavors. Had to soak the shrimp a good 24 hours to cook in the lime juice. We just had a small sampling with tortilla chips and it is yummy. thinking we will put it in crispy Tao shells for dinner.

2 lbs. shrimp, chopped
5 Roma tomatoes
Small red onion, diced
1 jalapeño, diced
3/4 cup lime juice (I added 1 Meyer lemon with limes since I didn't have enough)
1/2 cup or so cilantro, chopped-I like more
Salt and pepper to taste
1 Tbsp. Worcestershire sauce
1 Tbsp. ketchup
2 Tbsp. hot sauce (to taste)
Old bay seasoning (to taste)
2 diced avocado

Soak the cut up shrimp in the lime juice over night. The next day Combine the rest of the ingredients and let it set for that day or overnight. Made it this way the 2nd time and liked it best.

I think this is an Alcapulco style ceviche. I make all sorts of it! Most Mexican ceviches have a lot of veggies. The Worcestershire is not common in ceviche, but delicioso! Colombia and Ecuador make their ceviche with mostly just the shrimp (and/or fish) and the lemon or lime juice. It will have onions and cilantro. Peru makes it more spicy hot. I also make an Italian version! We just eat it plain, without any chips or tortillas or anything, but with a spoon.

I also like to let it sit overnight in the refrigerator. I really enjoy the texture of the shrimp. I even like fish in ceviche.