Marcirose's Ceviche Recipe

This recipe is 20 servings.

This recipe is fully customizable, if you feel an ingredient needs adjustment, feel free to add/subtract as you wish.

This recipe includes barboiling shrimp.

Recipe Ingredients:

• (2lbs) De-shelled Headless Shrimp
• (3) Roma Tomatoes
  • Must be hard.
• (1) Red Onion
• (2) Fresh Jalepeno Pepper
• (1) Fresh Serrano Pepper
• (1) Large English Cucumber
• (1) Red Mango
  • Must be semi-hard.
• (1) Bunch of Cilantro
• (2) Garlic Cloves
• (1/2) of White Onion
• (1) Orange
• (1/2 Cup) Ketchup
• (12) Large Limes/Lemons
• Salt
• Pepper
• (1) Bay Leaf

OPTIONAL:

• Immitation Crab
• Avocado
• Homemade Salsa de Aciete or Tapatio

---Prep your Ingredients---

1. Shrimp - De-vein top and bottom of shrimp. Rinse thoughrouly
2. De-seed and dice - Roma tomatoes, Peppers & English cucumber. You can leave some seeds from the peppers if you'd like a bit of kick.
3. Dice - Red Onion & Mango. Optional: Immitation Crab
4. Chop - Cut off most of the stems and chop Cilantro
5. Juice - Lemons

Store your prepped ingredients seprately in fridge for use later.

How to make (Step-by-Step Instructions)

1. Bring a pot of water to boil, enough for batches of shrimp. Toss in your 1/2 White Onion, garlic cloves, bay leaf and juice your Orange into water.
2. Once pot comes to a boil begin tossing in your shrimp, watch closely. Leave shrimp in until a change of color, but not too cooked. Roughly about 20-30 seconds. Then remove shrimp and place into a strainer. Continue process until all shrimp have been parboiled.
3. Once parboiled shrimp have cooled down, begin chopping into smaller bite-sized pieces. You can even use a food processor in the chop setting for a few blitz.
4. Soak chopped shrimp in the lime/lemon juice. Ensure all of the shrimp is submerged in the juice. You can add a bit of salt and pepper. Let it soak for at least 3-4 hours. Place in fridge.
5. Remove Shrimp from fridge after 3-4 hours and drain out the lemon juice into your blender. Blend your lemon juice and ketchup together to mix properly. You can add salt & pepper to taste.
6. Mix all your diced and chopped ingredients into a large mixing bowl.
7. Pour in your ketchup/lime juice blend and mix everything in. Taste for salt & pepper.

That's it. You have your completed ceviche. My servings size might be wrong, as I measure with my heart.

You can pair this with tostadas or tortilla chips, top it off with avocado and salsa of your choosing.