Ceviche

This is more of a family recipe that was taught to me by an old family friend. Personally, this is one of my absolute favorites and I am SUPER picky about eating this at actual Mexican restaurants because its such a flexible dish (you can use fish or shrimp...add this or take out that). Please read this recipe thoroughly.

**Pictures added 1-11-2011**

Here's what you'll need:

• 1 lb. frozen shrimp*
• 1 bottle shrimp cocktail sauce*
• 1/2-1 onion, chopped
• 1/2-1 tomato, chopped
• 4 large lemons*
• 4 large limes*
• squirt of ketchup 
• jalapenos to taste
• cilantro to taste

*quantities are per 2 people

Thaw shrimp in water; transfer to a medium to medium-large bowl. Add lemon and lime juices. Cover and refrigerate. In the meantime chop onions, tomatoes, jalapenos, and cilantro. Add to the shrimp along with a hearty squirt of ketchup and the entire bottle of shrimp cocktail sauce. I know this sounds insane but you will not taste the ketchup. Cover and place back in the refrigerator for *at least* 4 hours.



Please note:

This is a recipe that should be made in the morning; especially if using raw shrimp!! The timing is crucial since the lemon/lime juices are what cook the shrimp. If you cheat,(like I do sometimes) and use cooked shrimp, I still recommend letting it sit for at least 3-4 hours since this will allow the flavors to coagulate and the spiciness of the jalapenos and cilantro to become stronger.

 The shrimp, thawed and marinating in lemon-lime juice

The final product, ready to be served! Delicious looking, yes? Well, wait till you try it out!!!



















Now, go! Make and share with all those you love!!! :)