Recipe: Ceviche con camarones

By: Carlos Jimenez

Active Time: 30-40 Minutes Total Time: 30-40 Minutes Servings: 8

Ingredients:

½ red onion, diced, 3 mini cucumbers, diced, 2 jalapeños (keep some seeds!), diced, 4 roma tomatoes, diced, 1 bunch of cilantro, roughly chopped, 3 limes, 1 ½ 12-ounce bags of pre-cooked tail-off mini shrimp (we used the Hy-Vee brand), Kosher salt (to taste), and diced Tostadas or tortilla chips

Directions:

1. Wash all your produce thoroughly!

2. Finely dice ½ of a red onion; place diced onion into the large bowl. Cut your 3 limes in half; place halved limes one at a time into the lime squeezer and squeeze into the large bowl; repeat until all limes are used. Then cube shrimp into relatively even pieces; place into the large bowl.

3. Season the bowl of cubed shrimp, onion, and lime juice with two pinches of kosher salt; mix thoroughly.

4. Finely dice your cucumbers, roma tomatoes (I recommend scooping out the pulp for easier dicing), and jalapenos (keep the seeds from at least half of the jalapeno, but this can be adjusted based on preference).

5. Roughly chop one bunch of cilantro and place all diced ingredients in the large bowl and mix.

6. Season with kosher salt to one’s liking and serve alongside tortilla chips or tostadas.