Ceviche de Camaron
Ceviche is the seafood dish which originated in Peru. Typically it is made
from fresh raw fish cured in citrus juices, such as lemon or lime, and spiced with other
seasonings including chopped onions, salt and cilantro. Because the dish is not
cooked with heat, it must be prepared and consumed fresh to minimize the risk of
food poisoning. Ceviche is usually accompanied by side dishes that complement its
flavors, such as sweet potato, lettuce, corn or avocado. This dish became popular
in the United States in the 1980s.
- 2 pounds shrimp, chopped
- 10 to 12 limes
- 1/4 chopped purple onion
- Pepper, to taste
- Mexican oregano, to taste
- 1 cucumber, peeled and chopped
- 3 tomatoes, chopped
- 1 bunch cilantro, chopped
- 2 Serrano peppers, chopped
- Clamato juice, as desired
- Place shrimp into a large bowl. Squeeze limes over the shrimp to cover
(this is what "cooks" the shrimp). Add onion, pepper and Mexican oregano.
Place in refrigerator for 20 minutes to "cook."
- Remove from refrigerator. Add cucumber, tomatoes, cilantro and Serrano
peppers. Stir, then add Clamato juice to your preference.
- Serve immediately.