Updated: Oct 14, 2018
While other states are prepping for a long, cold winter....I am still trying to hide from this 100+ degree heat. Gosh, can we get any relief? It's okay. I won't be complaining here in the next couple of months while I watch all the snow on TV while sitting on my patio!
I decided to make this refreshing shrimp ceviche recipe. Great for game day, appetizers, or even just a light dinner. Or breakfast. You know, I am not telling you how to live your life, just go for it!
It's like making pico de gallo, but you add in some extra flavoring, juices, and some protein!
These were the produce I used. I didn't have cilantro and I am super bummed. Pro tip: add cilantro!!!
Chopping can take a bit. If you want to save some time, use a chopper! I use this one!
Next you'll cook your shrimp. Season it well so it adds flavor to your ceviche.
I cooked it with some avocado oil and sauteed for about 5-6 minutes.....who knows...I wasn't timing. I was cooking two meals at once lol.
The shrimpies need to cool because they just do.
After you've chopped all your veggies, add in the juices.
1 Juice of a lemon
Juice of 5 limes
1/4 cup of Worcestershire
Few dashes of hot sauce
Store in the fridge all night and you got yourself some pretty damn tasty ceviche!
Next ceviche I'll make it with coconut milk! Mmmm.