Usually ceviche is made by cooking shrimp or fish in lime juice. This is a process that requires overnight marinating. While this provides a lovely tangy lime flavor to the seafood, it’s a pain in the neck. So here’s how we make ceviche:
Boil peeled and deveined shrimp in a pot of water in which has been placed about 2 tablespoons of minced garlic and the juice of one lemon. It does not take long to cook, so keep your eye on it. You want it to be pink, but still tender and fluffy. Once the shrimp is done, put it immediately into an ice bath.
While the shrimp is cooling, chop up cucumber, white onion, Roma tomatoes, avocado, about 2 tbsp lime juice and cilantro. Add salt to taste. We often add balsamic vinegar to ours. Today we didn’t, but we did sprinkle it over our ceviche after it was on our plates. Add in the chunked shrimp, and gently toss everything together. Serve with crisp tortillas, or cheat like we did and just use tortilla chips or tostadas. This is a delicious meal on a hot day.
