Summer Ceviche
What you’ll need:
Servings: 4-6
• 1 bag (16/20 count) jumbo shrimp, peeled and deveined
• 1 large cucumber, peeled and diced
• 2 ripe tomatoes, diced
• ½ large red onion, finely chopped
• 2 garlic cloves, pressed or minced
1 large avocado diced
• 1 small bunch of fresh cilantro, finely chopped
1-2 jalapeños (diced (remove seeds for less spice). (or use Thai chili like I did :)
• 3–4 limes, juiced (about ⅓–½ cup fresh juice)
• ½ cup Clamato juice
• 1 teaspoon Hot Maggi sauce (or soy sauce)
• Salt and black pepper to taste
• Optional: tortilla chips or tostadas for serving
Instructions:
1. Boil the Shrimp:
Bring a pot of water to a boil. Add the shrimp and cook for about 3 minutes, or until they turn pink and opaque. Be careful not to overcook.
2. Cool & Chop the Shrimp:
Drain the shrimp and let them cool slightly. Once cool enough to handle, chop them into bite-sized pieces.
3. Prepare the Vegetables:
• Dice the cucumber, avocado, and tomatoes.
• Finely chop the red onion and cilantro.
• Press or finely mince the garlic cloves.
De-seed and dice jalapeños (or chop up thai chilies)
4. Juice the Limes:
Cut the limes and squeeze to extract fresh juice—you’ll need about ⅓ to ½ cup.
5. Combine Everything:
In a large serving bowl or platter, mix together the chopped shrimp, cucumber, tomatoes, red onion, garlic, and cilantro.
6. Add the Liquid Ingredients:
Pour in the fresh lime juice, Clamato juice, and Hot Maggi (or soy) sauce.
7. Season to Taste:
Add salt and black pepper to your liking. Mix everything thoroughly.
You can refrigerate for at least 30 minutes to let the flavors marry.
8. Serve & Enjoy:
Serve with tortilla chips, on tostadas, or just enjoy on its own as a refreshing bite.
