It's been hot here in Michigan, days and days of heat and wonderful Midwestern humidity. Lucky for us we live near the Detroit river where it empties into Lake Erie. Boating is often on our agenda, and I made this Shrimp Ceviche for a Friday night boat ride. Hope you enjoy it as much as we did!
Shrimp Ceviche
1 lb. cooked peeled and deveined Gulf Shrimp
1 small Vidalia Onion, diced
1 Jalapeno pepper, minced, (remove veins and seeds for a milder taste)
2 Tomatoes, diced (Summer homegrown are the best!)
1/2 - 3/4 cup freshly squeezed lime juice
1/2 cup cilantro, chopped
salt and to taste
Remove tails from shrimp and roughly chop them. Mix all ingredients in a nonreactive bowl. Allow to marinate for at least four hours in the refrigerator. Serve with tostadas, tortilla chips or saltine crackers.
I made fresh guacamole to go with this dish. My husband and our friends were thrilled. I love it when the Dish tastes as good on my tongue as it did in my head!
Shrimp Ceviche
1 lb. cooked peeled and deveined Gulf Shrimp
1 small Vidalia Onion, diced
1 Jalapeno pepper, minced, (remove veins and seeds for a milder taste)
2 Tomatoes, diced (Summer homegrown are the best!)
1/2 - 3/4 cup freshly squeezed lime juice
1/2 cup cilantro, chopped
salt and to taste
Remove tails from shrimp and roughly chop them. Mix all ingredients in a nonreactive bowl. Allow to marinate for at least four hours in the refrigerator. Serve with tostadas, tortilla chips or saltine crackers.
I made fresh guacamole to go with this dish. My husband and our friends were thrilled. I love it when the Dish tastes as good on my tongue as it did in my head!
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