Ceviche is a quick and delightfully delicious way to "cook" shrimp. Attractive to look at and scrumptious to eat!
Course Appetizer, Main Course
Prep Time 1hour30minutes
Total Time 1hour30minutes
2lbs large shrimp – peeled, deveined and chopped
3/4cupfresh lime juice
5roma (plum) tomatoes, diced
1white onion, chopped
1/2cupchopped fresh cilantro
1tsphot pepper sauce
salt and pepper to taste
1avocado – peeled, pitted and diced
chopped green onion for garnish if desired
Place the shrimp and lime juice into a large bowl, and stir to coat. Let stand for about 5 minutes, or until shrimp are opaque. The lime juice will cook them. Mix in the tomatoes, onion, and cilantro until coated with lime juice; cover and refrigerate for 1 hour.
Remove from the refrigerator, and mix in the Worcestershire sauce, ketchup, hot sauce, salt and pepper. You can leave the hot sauce out and let people add their own when serving if that is preferred.
Serve in glass tumblers and top with avocado pieces and green onion. Set out extra Worcestershire sauce, ketchup, lime wedges and hot sauce for people to individualize their dish. Serve with whole grain crackers.
You can save a couple of whole shrimps to dangle on the edge of the tumbler for a special presentation. The lime and the cilantro are the key, and of course fresh shrimp.