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Cinco de Mayo Recipe: Shrimp Ceviche

By Katherine Spiers
May 3, 2012
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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.

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