Ceviche de Comoron

Carlos Jimenez Total Time: 30-40 Minutes Servings: 8 People

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

Equipment:

1 Lime squeezer 1 Large bowl 1 Knife 1 Rubber spatula 1 Cutting board 1 Spoon

Wash all your produce thoroughly! 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. Season the bowl of cubed shrimp, onion, and lime juice with two pinches of kosher salt; mix thoroughly. Finely dice your 3 cucumbers, 4 roma tomatoes (I recommend scooping out the pulp for easier dicing), and 2 jalapenos (keep the seeds from at least half of the jalapeno, but this can be adjusted based on preference). Roughly chop one bunch of cilantro and place all diced ingredients in the large bowl and mix. Season with kosher salt to one’s liking and serve alongside tortilla chips or tostadas.

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When I was a kid, summertime was the best time. Nothing was better than hanging out with friends and family everyday. These days would be even better when my mom would make ceviche con camarones. Ceviche is a fantastic meal to have on a hot summer’s day. It’s incredibly fresh and tasty, and even healthy!

photo by: Theresa Lang