Cinco de Mayo Recipe: Shrimp Ceviche

This recipe may not be the most "authentic" or use entirely traditional techniques, but it's simple and it tastes good, making it perfect for Cinco de Mayo celebrations this weekend. It's a creation of Blu Jam Cafe owner Kamil Majer -- try pairing this dish with The Tasting Kitchen's Mezcal Margarita!

10 large shrimp, cleaned and deveined
1 tomato, chopped
1 tbsp cilantro, chopped
1 tbsp yellow onion, chopped
1 tbsp lime juice
½ tsp jalapeno, finely minced
1 tbsp chipotle mayo [mix 1 part chipotle to 5 parts mayo]
Salt to taste

Wash the shrimp, and boil for 1 minute in water seasoned with salt and cilantro. Set aside to cool.

Chop cooled shrimp into small pieces and mix with the remaining ingredients except the chipotle mayo.

Let the mixture marinate overnight. If you're a traditionalist, you will marinate it for a much shorter period of time. Do what's comfortable for you and your palate. Don't forget to season with salt.

Serve chilled on chips or lavash, and top with chipotle mayo.



Find us on Tumblr here.
Follow us on Twitter here.
Follow us on Facebook here.

About the Author

Katherine's role as the Living editor at KCET.org keeps her running from farms to markets to restaurants to pop-up swaps all over SoCal. She's been living in and writing about this area for over a decade.
RSS icon

Previous

What Does the Eastside Taste Like?

Next

Drinking Cinco de Mayo: A Cucumber Lavender Margarita from Tortilla Republic

LEAVE A COMMENT Leave Comment