There are still a few days of summer left to enjoy and I'm sure don't want to spend them slaving over a hot stove. So today, I am going to share a quick and easy way to prepare Ceviche de Camaron. It might not be the "traditional" way of preparing it, but it tastes just as delicious! (I promise to post the traditional recipe soon!)
Ceviche de Camaron
(Shrimp Ceviche)
Ingredients:
- 1 pound cooked shrimp, peeled, deveined and finely chopped
- 2 to 3 medium tomatoes, finely chopped
- 1/2 medium onion, finely chopped
- 2 tablespoons cilantro, finely chopped
- 1 to 2 serrano chilies, seeds removed and finely chopped
- 1/2 cup fresh lime juice
Directions:
Combine the tomato, onion, cilantro and serrano chilies.
Stir in the shrimp and lime juice. Refrigerate for at least 1 hour before serving. Serve with plenty of tostadas.
Enjoy!!!
You might also like these delicious Mexican shrimp dishes:
- Coctel de Camaron (Mexican Shrimp Cocktail)
- Camarones a la Mexicana (Mexican Style Shrimp)
- Camarones al Mojo de Ajo (Garlic Shrimp)
- Camarones a la Diabla (Spicy Deviled Shrimp)
I will be making this.
ReplyDeleteMmmmm....I didn't think I liked shrimp until a Mexican friend of our made shrimp ceviche and I downed two bowls of it! Delicious, and your recipe looks pretty simple to prepare too. Thanks!
ReplyDeleteyep, like it, quick and easy ... I see that you have used cooked shrimp, waiting for your 'traditional'...
ReplyDeleteUncooked shrimp dish is called aguachiles :)
DeleteThanks!! :D I love me a good ceviche
ReplyDeleteLeslie, this looks and sounds delicious. I like that. I have shrimp in the freezer. Yes!! Thanks and I look forward the the traditional. I have a bloggie friend that has her foodie blog and she really makes delicious dishes. Her blog is:
ReplyDeletehttp://girlichef.blogspot.com/
She's quite the chef. Thanks for sharing Leslie. Take care.
Leslie, this is how I make my ceviche de camaron too! and for that "extra" kick I add diced avocado and eat it with saltines instead of a tostada. VERY YUMMY!
ReplyDeleteAnother good recipe to try -- but I have a question for followers: Does anyone else have the "allergy" to cilantro that makes it taste like soap?
ReplyDeleteBoth my hubby and I have this taste reaction, although I can tolerate small amounts of it.
In general, though, I have to substitute parsley for cilantro in any recipe that calls for it. And of course that's not really a substitute.
To keep the name thing from getting confusing, I'm going to plan on posting under a pseudonym after this!
It's really easy huh?. Well I'm sure it taste good too..I hope to try this one at my break time.Thanks.
ReplyDeleteLeslie ~ Yes, I had that "soap" thing, or in my case, the smell of cilantro reminded me of "feet." Everybody kept raving about cilantro, and of course it's in so much Mexican food and my son-in-law is a Mexican chef, so....I just kept trying it and putting a little into things until I guess my taste buds got used to it. Took about two years, but now I love it. Even have some growing on the patio.
ReplyDeleteYum!!! What a great recipe. I live in Northern Ontario, Canada, and we don't have many opportunities to eat Mexican food here.
ReplyDeleteI'm going to give your recipe a try!
this looks so good and refreshing.
ReplyDeleteThese will go quickly! A nice taste for a popular dish!
ReplyDeleteSo colorful, seems like its easy to make this one. Unique recipe anyway. Thanks for posting
ReplyDeleteI made this tonight it came out so good!! Thank you so much for all your recipes and making directions so easy to follow!
ReplyDeleteI also add some chopped cucumbers
ReplyDelete