Ceviche de Camarón

Ceviche is a seafood dish that originated in Peru. It is made from fresh raw fish or seafood cured in citrus juices, such as lemon or lime, and spiced with other seasonings including chopped onions, salt and cilantro. Because the dish is not cooked with heat, it must be prepared and consumed fresh to minimize the risk of food poisoning.

Ceviche is usually accompanied by side dishes that complement its flavors, such as sweet potato, lettuce, corn or avocado. This dish became popular in the United States in the 1980s.

Ceviche de Camarón

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Ceviche is a seafood dish that originated in Peru.

• Author: Linda Jolly
• Prep Time: 1 hour 10 minutes
• Total Time: 1 hour 10 minutes
• Category: Appetizers
• Cuisine: Peruvian

Ingredients

Units USM Scale 1x2x3x

1 pound shrimp, chopped 8 to 10 limes 1/4 chopped purple onion 2 garlic cloves, finely minced 1 teaspoon kosher salt Pepper, to taste Mexican oregano, to taste 1 cucumber, peeled and chopped 1 tomatoes, chopped 1/2 bunch cilantro, chopped 1 jalapeno pepper, chopped 1 avocado, diced (optional)

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Instructions

1. Place shrimp into a large bowl. Squeeze limes over the shrimp to cover (this is what “cooks” the shrimp).
2. Add onion, garlic, salt, pepper and Mexican oregano. Place in refrigerator for 1 hour to “cook.”
3. Remove from refrigerator. Add cucumber, tomatoes, cilantro , jalapeno pepper and avocado, if using. Stir gently.
4. Serve immediately.

Notes

Photo credit: (c) Can Stock Photo / lunamarina