So, while perusing Allrecipes.com, I ran across this recipe for ceviche and thought it looked really good. And I liked that it did not require any cooking (Caitlin - you can make this for Kyle over the summer and not have to turn on the oven!). I ran to the store and picked up the fresh veggies on my way home, and then got to choppin'. It was a success at work today, and I had 2 requests for recipes (1 from someone in another department that didn't even try it!).
Anyway, I decided that I would share it here. You can check out the original or you can check out what I actually did below. My editorial comments are in italics.
1lb pre-peeled, deveined cooked salad shrimp (I opted for pre-cooked shrimp as it was easier to find, and I'm distrustful of the cooking by marinating method...)
5 limes, juiced
3 medium sized vine-ripened tomatoes
1/2 yellow onion, finely diced
1 large cucumber, peeled, seeded and diced
4 serrano peppers, seeded and minced (don't make the mistake I did. Wear gloves when handling/mincing these innocent looking suckers! I hardly ever eat spicy foods, and didn't actually realize that these were one of the hottest varieties... About an hour after mincing these, the fingertips and palm of my left hand started burning...and still are burning today!! Much worse after my shower tonight. But I read up on this online tonight, and ending up sitting in front of the TV for about 15 minutes with the affected digits in a cold container of yogurt to cut the capsaicin. I also popped a Benadryl. I'm not sure which one did the trick, but I'm not in pain at the moment. Thank God I didn't touch my eyes!! Okay, next ingredient.)
1 Avocado, diced
salt and pepper to taste.
1. Dice shrimp. Place into large bowl. (Most recipes I see for ceviche specify to use a glass bowl. I don't know if it needs to be glass, but I do know you want a non-reactive material...so steer clear of metal bowls.)
2. Squeeze (or pour) lime juice over shrimp until completely covered (you may need more or fewer limes, depending on the size of the limes. If using the uncooked shrimp, make sure all of the shrimp is immersed in juice. If using pre-cooked shrimp, this is less important).
3. Stir in remaining ingredients. Cover and refrigerate for at least 1 hour.
4. When ready to serve, adjust seasoning with salt and pepper as needed. Serve with tostada shells or tortilla chips.