Mexican Ceviche
J'aime les crevettes, j'aime l'avocat, j'adore la mangue, j'ai.
Recipe Summary Mexican Ceviche
This is Authentic Mexican Ceviche, I've had it several times in Mexico, and also have learned to cook Mexican food for my husband. Every time I make this it's a hit.
Ingredients | Ceviche Mangue Avocat5 large lemons, juiced1 pound jumbo shrimp, peeled and deveined¼ cup chopped fresh cilantro, or to tastetomato and clam juice cocktail2 white onions, finely chopped1 cucumber, peeled and finely chopped1 large tomatoes, seeded and chopped3 fresh jalapeno peppers, seeded and minced1 bunch radishes, finely diced2 cloves fresh garlic, mincedtortilla chipsDirectionsPlace shrimp in a bowl (You may either coarsely chop the shrimp, or leave them whole, depending on your preference.) Add lemon, covering shrimp completely. Cover, and refrigerate for 30 minutes, or until opaque and slightly firm.Add tomatoes, onions, cucumber, radishes, and garlic; toss to combine. Gradually add cilantro and jalapenos to desired taste (jalapeno will grow stronger while marinating). Stir in tomato and clam juices to desired consistency. Cover, and refrigerate for 1 hour. Serve chilled with tortilla chips.Info | Ceviche Mangue Avocatprep: 30 mins cook: 30 mins additional: 1 hr total: 2 hrs Servings: 8 Yield: 8 servings
TAG : Mexican CevicheAppetizers and Snacks, Seafood, Shrimp,
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