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Ceviche

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Ingredients Method

Ingredients
  

  • 1/2 a red onion thinly sliced, with the grain.
  • 1 – 1 1/2 teaspoon kosher salt start with 1, add more to taste
  • 1/4 teaspoon black pepper
  • 3/4 cup fresh lime juice 4-6 limes freshly squeezed ( try to use ripe limes)
  • 1 –2 garlic cloves very finely minced use a garlic press
  • 1 fresh serrano or jalapeño chili pepper seeded and very finely chopped. Start conservatively more to taste.
  • 1 pound shrimp - cooked we like sous vide - diced into 1/2 inch pieces
  • 1/4 –1/2 cup fresh cilantro chopped
  • 1 cup grape or cherry tomatoes sliced or cut in half (or 1 cup diced tomatoes)
  • 1 cup diced cucumber
  • 1 tablespoon olive oil optional
  • optional: 1 semi-firm Avocado diced, or make the Avocado Sauce
  • Serve with tortilla chips or lettuce cups, or see more options in the post above.

Method
 

  1. Slice the red onion thinly with the grain, and toss in a bowl with salt, pepper and lime juice, coating well.
  2. Add the shrimp
  3. Add the tomatoes, cucumber, cilantro and olive oil, and give a stir and marinate in the refrigerator for at least 30 minutes before serving (45-60 minutes is ideal). The longer you marinate the firmer and more “cooked” the fish will become.
  4. Before serving, taste and adjust the salt and heat. Add more salt or chilies if you like. If adding avocado, gently fold it in right before serving- you may need to add a pinch more salt.