Mexican Style Shrimp Ceviche
Mexican Style Shrimp Ceviche

Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, mexican style shrimp ceviche. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

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. This Mexican-inspired, ceviche-style shrimp cocktail is based on a recipe by famed chef Rick Bayless, a master of Mexican cuisine. But this isn't a ceviche in the true sense of the word.

Mexican Style Shrimp Ceviche is one of the most favored of recent trending meals on earth. It is appreciated by millions every day. It is easy, it is quick, it tastes yummy. Mexican Style Shrimp Ceviche is something that I’ve loved my whole life. They are nice and they look fantastic.

To begin with this particular recipe, we must first prepare a few components. You can have mexican style shrimp ceviche using 8 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Mexican Style Shrimp Ceviche:
  1. Prepare 1 1/2 lb Medium Raw Shrimp ( I use Frozen )
  2. Prepare 5 each Tomatoes
  3. Prepare 1 bunch Cilantro
  4. Get 2 each Cucumbers
  5. Make ready 1 each Avocado
  6. Get 5 each Chile Serrano (aka finger peppers)
  7. Take 1 each Concentrated Lemon Juice ( I use Real Lemon 32 oz )
  8. Make ready 1 each Vegetable Juice ( I use Clamato Picante with Clam 32 oz )

It is healthy, easy to make and is very appetizing. This appetizer reminds me of a Caribbean vacation, sun, cool and refreshing ocean breeze…Shrimp Ceviche is an excellent choice for hot summer days, it is served cold with plain tortilla chips and it's so, so refreshing! However, Mexican Shrimp Cocktails don't seem to have caught on elsewhere as they have in the Bay Area. Here's my version–you can adapt your own recipe using the listed ingredients and amounts as a rough guide.

Steps to make Mexican Style Shrimp Ceviche:
  1. 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.
  2. While the shrimp sits in the lemon concentrate, dice all of the vegetables and mix in a large bowl.
  3. 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.
  4. 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!

Ceviche, also called cebiche or seviche, is one of the dishes that I enjoy having in summer, even though the weather is starting to tell me otherwise. Each region will have its own version using the fish or seafood available in the region. Boil shrimp and garlic in water, salted to taste. Remove shrimp from water as soon as they turn pink, and drain. Immerse shrimp in a bowl of icy water for a few minutes to stop the cooking process.

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