Shrimp Ceviche

By Enchantment Resort (August 4, 2013) | Return to Blog

Executive Chef David Schmidt shares this easy and delicious recipe for ceviche.  The lime juice “cooks” the shrimp, making this a perfect choice for hot summer days.

3 pounds shrimp, diced

Fresh lime juice, to cover shrimp

1 cup red onion, diced

½ cup capers

1 cup green olives, diced

1 cup tomatoes, deseeded and diced

3 cloves garlic, minced

4 jalepenos, diced

5 pickled serranos, diced

¾ cup fresh cilantro, chopped

2 Tablespoons fresh oregano, chopped

Cholula Hot Sauce, to taste

Ketchup, to taste

Salt and pepper, to taste

Cover shrimp with lime juice and let sit in refrigerator until shrimp is no longer translucent.  Drain all lime juice (discard), and mix shrimp with the other diced and chopped ingredients.  Season to taste.  Keep refrigerated until ready to serve.  Makes 8-12 portions, about 4-6 ounces each.

 

Posted in: Chef's Dish | Bookmark