Ceviche is a marinated (raw) Latin American seafood dish that is believed to have originated in Peru. The preparation can be used to a variety of fish and other seafood to pickle it and make a cold salad-like dish often served as an appetizer on warm days. Ceviche is safe to eat even though it is really a raw food. The acids in the citrus juices “cook” the seafood and keep it tender.
Earle’s Summer Shrimp Ceviche
1 – 1.5 lbs. raw 41-50 count Shrimp (cleaned and de-veined)
1 cup fresh Lime juice (I use real limes)
1 cup fresh Lemon juice (real lemons)
1 white or Sweet Onion (chopped fine)
1 tbsp Worcestershire sauce
1 tbsp Ketchup
1 tsp Tabasco Sauce
Salt & Pepper to taste
.5 cup fresh Cilantro or parsley (chopped) – I did not use either in these photos because of quality issues at the grocers.
1 Mango (chopped)
1 Plum or other stone fruit of your choice (chopped)
I clean the shrimp and put them in a Ziploc bag with half of the of the juice and all of the onion and refrigerate for 4 hours. Then, dump all of the juice out and add new juice. Don’t strain it or anything scientific, pour the juice out of the bag. Once you have added the new juice you can add the additional fruit as well. Put it back in the fridge for at least two hours and make sure the shrimp look all cooked. Mix up the rest of the ingredients with the shrimp and serve with crackers.