Ceviche de Camaron (Shrimp Ceviche)

Today we were invited to Cousin Ann's place for a mid-winter get together.  I wanted to make something different and fresh, and definitely something that did not smack of the Canadian winter that we are all being held hostage by.

Kevin over at Closet Cooking made some amazing looking Shrimp Nachos, which got me thinking about the Shrimp Ceviche Nachos I had when I was in Belize last April, which in turn, resulted in the below recipe for Shrimp Ceviche served with nacho chips (the Scoop ones work best).

This dish was incredibly simple to make and took very little time.  The Ceviche would also be lovely served in a martini glass or an avocado shell as an appetizer.

Ceviche is a seafood based dish that is popular in Mexico and South America, and is made primarily using fresh raw fish marinated in lime juice. The lime juice acts as a cooking agent and causes the proteins in the fish to become denatured and change texture, so it "cooks". This Ceviche was a big hit in the kitchen at Cousin Ann's and I am happy to share the result with all of you.

Ceviche de Camaron (Shrimp Ceviche)

1 lb. shrimp (41-50 count works best otherwise you can just chop the shrimp as I did)
1/2 cup lime juice
1/2 medium onion, finely chopped
1/2 cup cilantro, chopped (I really LOVE cilantro)
1-2 tablespoons hot sauce
1/2 cup diced cucumber
1 avocado, diced
salt and pepper to taste

Bring 1 litre of water to a low boil.  Drop shrimp into water then when the colour begins to change, remove quickly and drain.  Allow to cool slightly.  Toss shrimp with lime juice, cover and refrigerate for 1 hour.

Using a strainer or sieve, rinse chopped onion under cold water.  Shake off liquid.  Add onion, cilantro, cucumber and avocado to the shrimp and toss.  Taste and adjust seasoning with salt and pepper.  Add hot sauce to your desired heat level and toss again.  Refrigerate until ready to use.

This recipe will hold well for several hours but should be made and used the same day for best results.