Ceviche Del Bueno
From applesomething 18 years ago
- 240 minutes to make
- Serves 6
Ceviche requires no cooking but when you're done, you'll find your shrimp have "magically" cooked! It's so light and fresh, it's easy to eat a bunch of it without noticing. Also, make it spicier if that's what you like.
Ingredients
- 3lbs raw shrimp, 31-50ct, shelled and cut into 3rds shopping list
- 1 tall can baby clams, drained shopping list
- 3 bottles lime juice shopping list
- 1 cucumber skinned and cut into 1/2" pieces shopping list
- 2 roma tomatos cut into 1/2" pieces shopping list
- 1 bunch green onions, bottoms removed, 3" white part diced thinly shopping list
- 1 bunch cilantro, leaves coarsely chopped, toss the stems in the trash shopping list
- 2 serano chiles, very finely chopped (you may add more if you like) shopping list
- 2 avocados (don't cut them yet) shopping list
- at least a palm-full of table salt shopping list
- dash of black pepper shopping list
- splash of soy sauce shopping list
- 5-6 limes shopping list
- bag of tostadas (24-ct) shopping list
How to make it
- After you have shelled, rinsed and cut your shrimp, throw them into a large, shallow casserole dish and squeeze 2 bottles of lime juice on them. The juice is what "cooks" the shrimp. You will see them change color almost immediately.
- Add your clams, cucumber, tomatoes, onions, cilantro, chiles, palm-full of salt (cup your hand and pour salt in the little "cup" of your palm) and dash of black pepper.
- With a wooden spatula, fold everything so it is evenly incorporated.
- You should have 1 more bottle of lime juice--you need to add it until the juice is about level with the top of the ceviche so that the shrimp are all covered in lime juice.
- Pop it in the fridge for at least 4 hours.
- The shrimp should be pink when the ceviche is ready to eat.
- When you're ready to serve it, add a splash of soy sauce to the ceviche.
- Cut avocados into 1/2" pieces.
- Add to ceviche and fold everything again.
- Taste. If it's too bland (most likely will be), add more salt.
- Bring the casserole to the table with 2 big spoons and let everyone grab a tostada and some ceviche and chow down.
- Bring salt shaker to table. Some people like lots of salt.
- Offer lime wedges for people who wish to add fresh-squeezed juice to their ceviche.
The Rating
Reviewed by 3 people-
The first time I saw this made and then was offered some... they almost had to tie me down.. Then I found out how good it is. We have this in the summer a lot.. We add a little olive oil to ours and lots of black pepper.. that is the only diffrence....more
linebb956
in La Feria loved it
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This recipe sounds great! I will have to make it. My husband likes Ceviche. When we traveled to Chile last year(he is from there) they served a small cup of ceviche and a small cup of white wine at the grocery store. It was the first time I had taste...more
msloyola
in Joppa loved it
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