Citrus marinated shrimp, crunchy cucumbers, juicy tomatoes and a splash of tomato juice combine to create the best Shrimp Ceviche you've ever tasted!
1poundmedium-small raw shrimppeeled and deveined
Juice from 3 lemons
½of a medium red onionfinely chopped (about ¾ cup)
2serrano chilesribs and seeds removed, minced
1/2cupchopped cilantroor parsley
1small cucumberpeeled diced into 1/2-inch pieces
2Roma tomatoesseeded and diced
Rinse shrimp and pat dry. Soak shrimp in juice from 2 lemons for at least 4 hours or until pink. Discard juice.
Optional step: Boil a pot of water and blanche the marinated shrimp for 1 minutes. Place directly into an ice bath to chill the shrimp and stop the cooking process.
Combine with remaining ingredients. Taste and adjust salt as desired.
Serve on tostada shells or with tortilla chips.
If you prefer to just cook the shrimp instead of the acid soak, boil a pot of water and cook the shrimp for 2 minutes or until bright pink. Rinse in an ice bath to stop the cook process. Soak in lemon juice for 1-2 hours.