Ceviche de Camaron (Shrimp Ceviche)
(Submitted by Patty Rodriguez)
Ingredients:
• 2 pounds of cooked shrimp • 1 red onion (sliced very thinly)
• 2 Roma tomatoes diced • 4 limes, freshly squeezed • 2 lemons, freshly squeezed • ½ cup of freshly grated tomatoes or 2-3 tablespoons of ketchup • 1 tablespoon oil (olive, sunflower, avocado) • 1 bunch of chopped very fine cilantro • 1 teaspoon salt (adjust to taste) • Optional – 1 small, chopped jalapeño adds a kick of heat
How To Make:
1. Combine the lime, lemon, orange juice and oil. 2. In a bowl add shrimp, tomatoes, onion, cilantro and salt. 3. Stir to combine all the ingredients 4. Cover the bowl and refrigerate for 30 minutes or up to 4 hours, stirring occasionally.
Behind the Recipe:
In my family, learning to make a good ceviche is a rite of passage. By the age of thirteen, my grandmother, mother and those females that came before them, learned how to make Ceviche. As I remember, my first time making Ceviche was a big to do at our Sunday dinner. Not only were my parents and grandmother present but more than 15 family members were in attendance, No Pressure! Today, I am happy to say that I have carried out this tradition with my three girls.
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