Ceviche
I love this ceviche recipe because it's easy to make, requires minimal cooking, and delivers a burst of fresh, tangy flavors. It's versatile and can be enjoyed as a light appetizer or paired with a refreshing drink for a perfect summer meal.
Ingredients
- About 80 shrimp
- 2 cucumbers
- 4 tomatoes
- 1 onion
- 2 cilantro bundles
- 4 avocados
- 6 limes
- Tostadas
- Tapatío
Instructions
- Clean and chop the shrimp into very small pieces, then place them in a large bowl.
- Cut the limes and squeeze the juice over the shrimp, making sure they are fully covered. Cover the bowl and let the shrimp "cook" in the lime juice for about 1 hour, or until the shrimp turns pink.
- While the shrimp is marinating, chop the remaining ingredients into small pieces and add them to the bowl with the shrimp. Season with salt to taste and mix everything together.
- Some people like to spread mayo on their tostadas before adding the ceviche, but I prefer it just as it is, with a drizzle of Tapatío on top. Enjoy!
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