By Manzanillo Sun Kitchen from the October 2011 Edition
Recipe from The Shrimp Council
This dish can be made with scallops instead of shrimp, or a combination of the two. Recipe yields 2 servings. The recipe is courtesy Sea Port Products Corporation.
1 pound lightly cooked, peeled and deveined shrimp or a mixture of shrimp and other seafood
(you can defrost frozen shrimp or other seafood)
3 lemons, juiced† 3 limes, juiced†
1/2 cup cucumber, peeled, seeded and diced into 1/4-inch pieces
1/2 cup red onion, finely chopped
1 serrano chile, seeded and finely chopped
1 cup fresh seeded and diced tomatoes (you can substitute red bell pepper
if tomatoes are out of season)
1 avocado, peeled, seeded and chopped into 1/2-inch pieces
1/2 bunch cilantro roughly chopped, plus leaves for garnish
Note * The marinade will cure the shrimp, so you don’t need to cook it fully. If using raw fish, cure for 2 hours.
1. Cook and drain shrimp. Transfer to a bowl. Add lemon and lime juices.
2. Stir in cucumber, red onion and chile. Refrigerate for 1 hour.
3. Stir in tomato, avocado and chopped cilantro. Mix gently, taste and season with salt.
4. Allow to sit for about 20 minutes for the flavors to blend.
1. Spoon ceviche into martini glasses or small bowls.
2. Garnish with sprigs of cilantro and slices of lime.
3. Serve with tortilla chips
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