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.
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.