Ready for Monday night football? We are! This quick and delicious seafood dish will not only spice things up tonight, it will be your GO TO for your next tailgate party! If you have ever vacationed on the beach of Mexico, you have probably enjoyed fresh ceviche. It's a mixture of seafood, lime and vegetables in which the lime juice 'cooks' the seafood. The dish is served on tostadas and is so refreshing on a hot summer day. While the sun is waning in this last week of summer, we want to bring you this classic dish while we still can.
Serves 6
15 minutes
Ingredients:
1 pound raw shrimp, cleaned, deveined and chopped into bitesize pieces
1 cup lime juice
2 roma tomatoes, chopped
1 cucumber sliced paper thin
1 onion, in paper thin slices
2 Tbsp. fresh cilantro, chopped
1 serrano chile pepper, finely chopped
1 Tbsp. minced garlic
Salt to taste
Hot sauce
Make Dinner:
In a large earthenware mixing bowl, combine lime juice and shrimp. Set aside for 15 minutes. The lime juice will 'cook' the shrimp and make it tender. While shrimp is 'cooking', chop tomatoes, cucumber, onion, cilantro and chile. Add all ingredients to shrimp along with garlic and salt. Mix to combine. Serve immediately on corn tostadas or Saltine crackers. Serve with your favorite hot sauce.
Serves 6
15 minutes
Ingredients:
1 pound raw shrimp, cleaned, deveined and chopped into bitesize pieces
1 cup lime juice
2 roma tomatoes, chopped
1 cucumber sliced paper thin
1 onion, in paper thin slices
2 Tbsp. fresh cilantro, chopped
1 serrano chile pepper, finely chopped
1 Tbsp. minced garlic
Salt to taste
Hot sauce
Make Dinner:
In a large earthenware mixing bowl, combine lime juice and shrimp. Set aside for 15 minutes. The lime juice will 'cook' the shrimp and make it tender. While shrimp is 'cooking', chop tomatoes, cucumber, onion, cilantro and chile. Add all ingredients to shrimp along with garlic and salt. Mix to combine. Serve immediately on corn tostadas or Saltine crackers. Serve with your favorite hot sauce.
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