Tuesday, May 4, 2010

Shrimp Ceviche Recipe

The tricky thing about this ceviche recipe is that a lot of the ingredients are put in to taste, no real measuring. But I will do my best to give the closest measurements possible.

2 lbs cooked shrimp
1 bottle of Tomato Juice
1 bunch of cilantro
1 large red onion
crystal hot sauce (or any louisiana style red pepper sauce) to taste
salt and pepper to taste
can of diced tomoatoes
lemon juice
lime juice
olive oil about a table spoon

Slice the onion as thin as you can and let it soak in very hot water for about 10 mins. Chop the cilantro very fine. In a large bowl pour in about 3/4 of the tomato juice, add the diced tomatoes, about one cup of cilantro, add the shrimp and onion. the rest is really to taste, I like it very citrusy so I add about 1/4 cup of lemon juice and 1/4 cup of lime juice. You can add the rest of the tomato juice if you are feeding a big party but you must compensate with the rest of the seasonings so that it isn't bland and all you taste is the tomato juice.

There is one other ingredient, but it must remain a secret. Leave me a comment with your best guess, I will let you know if you are right......maybe.