Ceviche involves "cooking" the fish or shellfish by marinating it in an acidic juice. Combinations of lime, lemon and orange are most commonly used. In this recipe I use lime juice but you could combine it with some lemon as well.
The shrimp need to be cut into small pieces and then completely covered in the lime juice. I leave it for a few hours and give it a stir once in a while. They should pink through before serving.
14 - 16 medium size raw shrimp sliced or chopped into small pieces
5 - 6 limes juiced (about 1 cup of lime juice)
1/2 pepper diced (I like to use yellow or orange for a colour contrast)
1 jalapeno deseeded and deveined diced
3 medium tomatoes chopped (guts removed)
half small onion diced (white, yellow or red)
1/2 cup of chopped cilantro
1 clove of garlic diced
In a non reactive bowl, place your shrimp and lime juice making sure the shrimp are completely covered. Keep 2 tbsp of lime juice separate to add later. After letting the shrimp marinade for a few hours, strain them. Mix them with the rest of the ingredients and the 2 tbsp of lime juice. Don't add the salt until you are about to serve. Give a taste test to make sure you have enough lime and salt. Serve with tortilla chips and Corona with lime.