Peruvian ceviche
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Ceviche is marinated in a citrus-based mixture, with lemons and limes being the most commonly used. In addition to adding flavor, the citric acid causes the proteins in the seafood to become denatured, which pickles or “cooks” the fish without heat. Traditional style ceviche was marinated up to 3 hours. Modern style ceviche usually has a very short marinating period. With the appropriate fish, it can marinate in the time it takes to mix the ingredients, serve, and carry the ceviche to the table.

Serves: Depends on how much shrimp you use
Effort: Easy

Shrimp (raw)
Lime juice (fresh)
Jalapenos (optional)

How to Prepare:
Peel and wash shrimp. Dice all veggies and drop in same bowl with shrimp. Add lime juice
and add seasoning- salt, pepper, garlic powder to taste. Let sit for 10 to 15 minutes and when shrimp is pink, ready to eat!

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One thought on “Ceviche”

  1. I made the cerviche and it is so delicious…modified it by adding celery & celery seed plus a fresh avocado. Very refreshing!

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