Description
A tried and true ceviche recipe to be enjoyed for a Sunday brunch in our cafe. It is believed by most Latinos that the best time to eat ceviche is on a sunny day. Rainy days cause stomach cramps and nightmares. Of course most Latinos (especially my wife) can make a good ceviche blindfolded on any day rain or shine, in my opinion. Excellent for an appetizer in smaller portions or as a meal itself. Personally I enjoy this with an ice cold beer on the side.
Ingredients
- 2 pounds large shrimp – peeled, deveined and chopped
- ¾ cup fresh lime juice
- 5 roma (plum) tomatoes, diced
- 1 white onion, chopped
- ½ cup chopped fresh cilantro
- 1 tablespoon Worcestershire sauce
- 1 tablespoon ketchup
- 1 teaspoon hot pepper sauce
- salt and pepper to taste
- 1 avocado – peeled, pitted and diced
- 16 saltine crackers
Instructions
- Place the shrimp and lime juice into a large bowl
- and stir to coat. Let stand for about 5 minutes
- or until shrimp are opaque. The lime juice will cook them. Mix in the tomatoes
- onion
- and cilantro until coated with lime juice; cover and refrigerate for 1 hour.
- Remove from the refrigerator
- and mix in the Worcestershire sauce
- ketchup
- hot sauce
- salt and pepper. We have our own hot sauce recipe
- but you can use whatever hot sauce you like
- or leave it out and let people add their own when serving.
- Serve in glass tumblers and top with avocado pieces. Set out extra Worcestershire sauce
- ketchup
- lime wedges and hot sauce for people to individualize their dish. Serve with saltine crackers.
Prep Time: 1 hr 30 mins
Total Time: 1 hr 30 mins
Servings: 4