Shrimp Ceviche is one of those recipes that are made for warm days. Nothing beats the light flavor of shrimp thats been marinated in lemon and lime juice with freshly cut cilantro and tomato.

I’m turning up the heat in this Shrimp Ceviche recipe by adding in some serrano peppers. It’s perfect for a warm night!

Traditionally, ceviche is made with a fish or shrimp that is raw, and is cooked by the acidity of the citrus juice that it marinates in. Don’t be intimidated by this, its extremely easy and hands off to do. In as little as 2-3 hours your shrimp will be cooked.

Feel free to let it sit over night as well to really soak in that wonderful lemon and lime juice!

My favorite thing about shrimp ceviche is how well it pairs with a ice cold beer, or michelada. If you’ve never had a michelada, think bloody mary meets beer.

You can even use 2-3 oz bloody mary mix to 12 oz beer and you’ve got an easy drink to pair with your shrimp ceviche!

Ceviche is good to eat as a “dip” with chips, or you can pile some on to a tostada, or cook some tortillas till they’re hard enough to hold the weight. It’s a great appetizer, lunch or even an light dinner!

Once the shrimp is “cooked” in your lemon juice, drain, then combine with fresh cut tomato, cilantro, onion and serrano peppers to ad some heat. I also add in some fresh squeezed lemon and lime juice.

I suppose you could use the juice it was marinating in, but I don’t know, I’m a little wierded out by that so it’s totally up to you. But I’d go for the fresh stuff to play it safe!


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