Cuban Style Shrimp Ceviche
Have you been searching for ceviche recipes? I’m sure you’ve encountered a wide array of shrimp and fish ceviche recipes with all sorts of different ingredients and methods.
The recipe below reminds me of my childhood. My family, especially my father, loved shrimp ceviche (aka: Ceviche de Camarón). In the area that I grew up in Miami there was one restaurant where we always bought it from, Don Fernando on Bird Road. And actually, he started his business out of a fish truck on the side of the road. I’ll probably never forget that fish truck on the side of Bird Road! My mom would stop there on her way home, ask them what fish he had caught that day, and always added a couple of orders of the shrimp Ceviche. Every time I get to Miami I always try to stop by, but until then… I’m making my own. Don’t tell Fernando’s wife I believe to have mastered her recipe…
About the recipe, traditionally, the fish or shrimp is “cooked” by marinated it in lime for 24-48 hours, but I discovered this quick and safe way to make it. It taste just the same! Also take note about frozen shrimp. It’s best to defrost shrimp overnight in the refrigerator but if your in a pinch, running them under cold water for about 30 minutes also works.
Cuban Style Shrimp Ceviche
Juice from 4-5Limes (8 oz), freshly squeezed (reserve rind from 1 lime)
1 lbs Shrimp, peeled and deveined, tails off
3 cloves of Garlic
½ Tbs Kosher Salt
1 small Red Onion, diced
3 Tbs Cilantro, diced
1 Serrano or Jalapeno pepper, diced
1 small Red pepper, diced
Saltine Crackers (optional)
1/2 cup Cocktail Sauce
1 TBS Horseradish (or to taste, optional)
Michelle Komjathy
November 11, 2014 at 11:18 pmBetty, Food was above and beyond my expectations. Delicious recipe!!!!! Thanks friend!