Serves: 4-6
½ lbs. 41-50 medium shrimp-peeled, deveined, with tail off and medium chopped
½ cup freshly squeezed lime juice, approximately 8-10 limes
4 vine ripe tomatoes-deseeded and medium diced
½ Vidalia onion-fine diced
½ cucumber-peeled, deseeded and medium diced
3 Serrano peppers-deseeded and fine diced
½ bunch of cilantro-medium chopped
1 ripe avocado medium diced
½ cup of ketchup
2 tbsp. Valentino hot sauce
1 tbsp. extra virgin olive oil
1 bag of tortilla chips
Salt and pepper to taste
Chop the shrimp and blanch them in a pot of boiling water 3- 4 minutes. Take the shrimp out of the boiling water, strain and place the shrimp in a non-reactive plastic, glass or stainless steel bowl. Next, set the bowl into a refrigerator and let cool.
When shrimp appear to be cool, take the shrimp out and combine them with ½ cup of fresh lime juice and put them back into the refrigerator and marinate for 1 hour.
While the shrimp marinate in the lime juice, chop all vegetables: tomatoes, onion, cucumber, Serrano, cilantro and avocado.
After the 1 hour of marinating the shrimp add all of the chopped vegetables, ketchup, hot sauce and olive oil with the shrimp and lime juice. Mix thoroughly. Place into the refrigerator and continue to marinate for another 2 hours.
After the 2 hours is up season the ceviche with salt and pepper to taste and serve with your favorite brand of tortilla chips and enjoy!
Courtesy: Kona Jacks & The Chefs Academy
