This ceviche will give you a hint of Baja California. This is my grandma Isabel Flores' recipe. Garnish with fresh oregano. Enjoy with tostadas and ketchup. I enjoy my ceviche spreading a thin layer of mayonnaise in my tostada prior to add the ceviche. From my table to yours. Enjoy.
Ingredients
- shrimp, deveined and: 1 pound (chopped)
- salt and pepper: (to taste)
- lime juice: 2 cups
- ½ cups chopped white onion: 1 piece
- pickled jalapeno peppers and juice: 1 cup (divided)
- carrots: 2 cups (grated)
- cucumber: 1 cup (finely chopped)
- celery: 1 cup (finely chopped)
- ½ tomatoes: 1 piece (chopped)
- cilantro: 0.33333 cup (finely chopped)
Metric Conversion
Stages of cooking
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Place shrimp in a single layer in a deep serving dish. Add a generous amount of salt and black pepper. Add lime juice and let sit until shrimp become white, about 30 minutes.
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Add onion and vinegar from the jalapeno peppers. Let sit 15 to 20 minutes more.
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Add jalapeno peppers, carrots, cucumber, celery, tomatoes, and cilantro. Let ceviche sit another 10 minutes.
