Prep 30 mins
Cook 2 mins
This is a recipe I created by combining all the ingredients I liked in other Ceviche recipes. Turn out to be a hit! Everyone loves it. I make this ahead of time and take it out on our boat. Served in plastic cups. Remember to keep chilled. This can be served as elegant or casual as you like. I've served it in anything from plastic cups to Martini glasses or even in brandy glasses for a more special presentation. Cook time does not include marinating the shrimp.
- 2 lbs medium shrimp, peeled and deveined (i use frozen and thawed)
- 8 limes, juice of
- 8 lemons, juice of
- 2 oranges, juice of, preferably sour oranges
- 2 (14 1/2 ounce) canspetite cut canned tomatoes (leave in juice)
- 1 red onion, cut into 1/2-inch dice
- 1⁄2 bunch fresh cilantro, stemmed and roughly chopped
- 1 serrano chili, roughly chopped
- 2 large avocados, peeled, seeded, and cut into 1/2-inch dice
- 2 large cucumbers, peeled, seeded and cut into 1/2-inch dice
- 1 medium yellow bell pepper, cut into 1/2 inch dice (yellow)
- 1 medium red bell pepper, cut into 1/2 inch dice (red)
- Clean and devein the shrimp, cut into 1-inch pieces, and transfer to a bowl. Add the lime, lemon, and orange juice, stir to combine, and refrigerate for at least 6 hours and up to 8. (I let my sit overnight). This technique cooks the shrimp.
- Chop all the vegetables into small cubes.
- Add canned tomatoes with the juice, onion, cilantro, bell peppers and serrano pepper into the shrimp mixture (with the citrus) and let sit at room temperature for about 20 minutes.
- When ready to serve, gently stir in diced cucumber. Divide the ceviche among 8 chilled martini glasses, top with avocado and tuck 2 to 3 tortilla chips around the sides of each. This recipe actually makes alot! I've served close to 15 people and they all had seconds.
- You can leave the avocado out and serve it individually for those who don't want avocado -- either way, it's delicious.
LOVE it, but I have to fess up to changes based on what was available to me. Halving the recipe, I used 1 lb. cooked, jumbo shrimp, but marinated it anyway in all the citrus for about an hour. The petite cut tomatoes were fire roasted with adobo (only slightly spicy) and therefore I omitted the serrano chilies since I'm kind of a heat wimp. I used one orange bell pepper, which I nommed on while chopping. :o) I forgot how good they were. Sadly, I didn't bother with much in the presentation department, but it was fantastic served with a small bowl of chicken tortilla soup; this was really satisfying. Glad I have leftovers (there are only two of us). I could see myself sneaking a large spoonful in the middle of the night! Thank you for sharing, Chef~V!
After our trip to Nigeraqua DH was requesting ceviche. Chose this one to try and how smart was that - it's great!! Fresh and with just the right amount of spices to tingle the taste buds. The only thing I did differant was add some chopped celery as we like that. This is a sure bet to go on my next company dinner. A true 5 stars
Awesome! One of our summer favorites. We add half of the amount a crab as shrimp - tops!