What you will need:
2-3lbs of shrimp; peeled and deveined.
2 large tomatoes; diced.
1 onion; diced.
1 bunch of cilantro; diced.
1 serrano or jalapeno pepper; diced. (We did not use peppers)
juice from 8 limes
juice from 8 lemons
juice from 2 oranges
2 large avocados; sliced
2 cucumbers; peeled and diced. (We did not use cucumbers)
This will make a lot of Ceviche, around 12 servings, we halved the ingredients and had more than enough to feed the whole crew. 🙂
How to make:
Toss shrimp into boiling water for about 5 minutes then shock in ice cold water. Strain when cooled.
Cut shrimp into pieces and place into a bowl or large plastic zip lock baggie.
Add juices from limes, lemons, and oranges into bowl or bag. Refrigerate for at least 2 hours. (We left in fridge overnight)
2 hours before serving, add onion, tomato, cilantro, and pepper. Place in fridge for at least 2 more hours. (We did for about 3)
Place in a cup, glass, bowl, or another serving dish. Add avocado and cucumber just before serving.
We placed in mini martini glasses and served with chips and used as a dip. I thought this was fabulous!!!!
(Yes, that is our finished Shrimp Ceviche and not a stock photo). It was the only pic I took.