1serrano or jalapeno pepperdiced and seeds removed
1smallred pepperdiced
1/2cupcocktail sauce
saltine crackers for servingoptional
Instructions
Squeeze limes, add juice to a large bowl. Reserve the rind of one of the limes. Note you should have about a cup of juice.
Bring about 4 - 6 cups of water, garlic, salt and reserved lime rind, to a rolling boil. Add shrimp, cover and turn off heat. Leave Shrimp in water 2-3 minutes or until shrimp are pink.
Remove from pot and place in ice cold water. This helps stop the cooking process; you don’t want to overcook the shrimp. Once cooled enough to handle, chop into 1 inch pieces and add into the bowl with the lime juice.
Add to the bowl the diced onion, peppers and cilantro. Season with salt and pepper. Cover and refrigerate for a least 1 hour or up to 24 hours.
Serve Shrimp Ceviche in a small bowl or pretty martini glass with a side of saltine crackers and a dollop of the cocktail sauce.
Notes
You can make your own cocktail sauce or spice it up with additional horseradish. To make your own use about 1/2 cup of ketchup, squeeze 1/2 lemon and about 2 tsp (more / less to taste) of horseradish.