Recipe

Ceviche Del Bueno Recipe

Add Step-by-Step Photos	Applesomething / All my dishes 1 year, 2 months ago 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. Prep:25m Cook:240m Servings:6	Applesometh
	shrimp clams lime mexican simple fresh mexican tostadas potluck side main salad share

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linebb956

Ingredients

3lbs raw shrimp, 31-50ct, shelled and cut into 3rds

1 tall can baby clams, drained

3 bottles lime juice

1 cucumber skinned and cut into 1/2" pieces

2 roma tomatos cut into 1/2" pieces

1 bunch green onions, bottoms removed, 3" white part diced thinly

1 bunch cilantro, leaves coarsely chopped, toss the stems in the trash

2 serano chiles, very finely chopped (you may add more if you like)

2 avocados (don't cut them yet)

at least a palm-full of table salt

dash of black pepper

splash of soy sauce

5-6 limes

bag of tostadas (24-ct)

Directions

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.

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Comments

linebb956 1 year, 2 months ago said:
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.. Good Post.. yummy!

applesomething 1 year, 2 months ago said:
Thanks for commenting and rating. The first time I had it my husband had to convince me that the shrimp wasn't raw and was safe to eat, hehehe.

dancegypsy67 1 year, 2 months ago said:
Serious YUM!

dariana 1 year, 2 months ago said:
Absolutely delicious. I make this a lot, thanks for posting.

msloyola 1 year ago said:
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 tasted it and I enjoyed it.