Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a special dish, mexican style shrimp ceviche. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Mexican Style Shrimp Ceviche is one of the most favored of current trending foods in the world. It is enjoyed by millions daily. It’s easy, it is quick, it tastes delicious. Mexican Style Shrimp Ceviche is something which I’ve loved my whole life. They’re nice and they look fantastic.
Best Mexican Style Shrimp Ceviche With the heat of summer nearly settling in, Mexican style shrimp ceviche has got to be the most best refreshing light meal. Shrimp Ceviche - This No Cooking Required Mexican-inspired ceviche recipe is light, fresh and full of flavor. Ceviche can be served as an appetizer with tortilla chips for scooping or with crackers.
To get started with this particular recipe, we have to prepare a few components. You can have mexican style shrimp ceviche using 8 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Mexican Style Shrimp Ceviche:
- Get 1 1/2 lb Medium Raw Shrimp ( I use Frozen )
- Make ready 5 each Tomatoes
- Take 1 bunch Cilantro
- Take 2 each Cucumbers
- Make ready 1 each Avocado
- Get 5 each Chile Serrano (aka finger peppers)
- Prepare 1 each Concentrated Lemon Juice ( I use Real Lemon 32 oz )
- Get 1 each Vegetable Juice ( I use Clamato Picante with Clam 32 oz )
But this isn't a ceviche in the true sense of the word. Ceviche is truly a Latin American dish. It's a favorite along the coasts of Mexico, Ecuador, Colombia, Chile, and Peru. Shrimp Ceviche, one of the ultimate healthy Mexican dishes!
Instructions to make Mexican Style Shrimp Ceviche:
- Place frozen shrimp in a bowl of cold water to thaw out ( DO NOT USE HOT WATER… As it will cook the shrimp ). Peel the shrimp then cut into small bite size pieces. Place the shrimp in a container and fill with the lemon concentrate until fully covered.
- While the shrimp sits in the lemon concentrate, dice all of the vegetables and mix in a large bowl.
- The shrimp is ready after sitting in the lemon concentrate for about 20 minutes or when it's pink. Discard of the lemon concentrate and lightly rinse the shrimp ( we want to preserve some of the lemon on the shrimp ). Mix the shrimp with the vegetables and add the clamato or tomato juice. Add salt to taste.
- Let it sit in the refrigerator for at least 30 minutes. The longer it sits in the fridge, the better it will taste. Enjoy with chips or tostadas and some hot sauce like Valentina or Tapatio. Enjoy!
Fresh seafood, loaded with "good for you" veggies. Serve it as an appetizer or as a There are so many versions of Ceviche that vary by region… and even by country that I felt the need to call it Sonora Style (where I was born in Mexico). Authentic Mexican Ceviche with a tomato base. This version uses shrimp, but any seafood of your choice will work. This is Authentic Mexican Ceviche, I've had it several times in Mexico, and also have learned to cook Mexican food for my husband.
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