Ceviche de Camaron (shrimp ceviche) A La Mexicana

Ceviche...Oh how I love me some ceviche! Especially during summer, its such a refreshing, light snack or even meal!  There are several versions of this dish and its more common in coastal regions. My favorite versions come from North, Central and South America and of course our own version here in California.. Traditionally it consist of a fish that has been cooked in a citrus like lemon, lime, oranges and or a vinegar and can include diced tomato, cucumber, avocado, fruit, peppers, herbs, onions and other spices. So many styles out there and La Dama cooks several!

Ceviche should be made with fresh fish and should be eaten within 48 hours. This version I'm sharing today is a traditional Mexican version which is also one of my favorites. Ceviche de Camaron a la Mexicana. "a la Mexicana" means any fish cooked with citrus and includes in it tomato, cilantro, onion, cucumber and sometimes avacado. This version of ceviche can be made with any fish you like! I hope you enjoy it!

Serves 8-10 as an appetizer
2-4 as a meal
Ingredients

1 lb of fresh shrimp or prawn, tail off, deveined and chopped small
Juice of 3 limes
juice of 3 lemons
Juice of 2 oranges

1/2 large cucumber, diced small
2 large plum tomatoes diced small
1/3-1/2 cup cilantro, chopped
1/2 cup red onion, diced small
2 jalapenos or serrano, minced or 10-20 drops of your favorite hot sauce such as Tapatio
1 tsp of kosher salt


Directions


Place chopped shrimp into a non-reactive bowl such as glass, plastic or stainless steal and set aside while you juice your citrus. Using a strainer, juice the limes, lemons and oranges using a citrus reamer, through the strainer and into a small bowl. Pour all of the citrus in the bowl with the shrimp and mix. Cover the bowl with plastic wrap and refrigerate for 3 hours. The citrus will cook the shrimp. After 1 1/2 hours, pull the shrimp out and mix again. Cover and refrigerate for another 1 1/2 hours.

After 3 hours, pull the shrimp and add to the same bowl the cucumber, tomato, cilantro, red onion Jalapeno or hotsauce and salt. Toss well, cover and refrigerate for another 1 hour if not more.

Ceviche can be eaten with corn chips or corn tostada shells, home made is best!

Enjoy!