Place all clean shrimp into small size bowl
Juice all the limes, lemon to pour over the bowl of shrimp. This “shrimp bath” should cover all the shrimp. Let the lime juice “cook” the shrimp that will turn pink when ready.
Chop the tomatoes, red onion, serrano pepper, avocado and cilantro and set aside.
After 10 minutes, drain the shrimp from the lime juice. Chop each shrimp in 3 sections and combine with chopped ingredients above. Salt to taste.
Suggested beverages: Ice Cold Bottled Mexican Beer (Modelo, Pacifico) or
Lex’s Spicy Paloma Cocktail: ¼ cup good tequila blanco, splash of grapefruit juice, 2 tbsp of St Germain, ½ lime squeezed, 1 oz simple syrup or agave, 4 thin slices of a serrano pepper and ice.
Add sliced serrano peppers and lime juice to cocktail shaker and muddle. Add tequila, grapefruit splash, St. Germain, simple syrup and ice. Shake vigorously for 30 seconds and pour directly in glass / portable tumbler of choice.
Shrimp Ceviche
My shrimp ceviche is fresh, easy and takes about ten minutes to make. This time of year, there are Argentine red shrimp in-season and they are sweet and plump. You can also use medium to large shrimp. Get them peeled and deveined to cut your prep time. To note, I make this recipe with or without avocado depending on my desire so you can omit it without any issue. Also, to maximize juice from citrus, pop your lemon/lime in the microwave for 30 seconds before juicing.
Ingredients
1 lb Argentine Red Shrimp or med to large shrimp
2 Roma tomatoes chopped
4-6 medium ripe lemons to juice for shrimp bath
4-6 ripe limes juiced
½ medium red onion chopped
1 serrano pepper (remove the seeds)
¼ cup cilantro chopped
½ ripe medium Haas avocado (creamy texture)
Salt to taste once you combine the ceviche together
1 bag of really good legit Mexican tortilla chips (I buy mine from local bodega store with fresh chips made for chilaquiles)
1 pair of plastic glove to cut the serrano peppers and avoid burning your eyes