SHRIMP CEVICHE

2 large Peppers
2 cloves of Garlic
1½ lbs of raw Shrimp (peeled, deveined and roughly chopped)
4 large Shallots
¾ cup of Lemon Juice
¾ cup of Lime Juice
½ cup of Red Wine Vinegar
¼ cup of quality Olive Oil
¼ cup of diced Cucumber
½ cup of quartered Cherry Tomatoes
Salt and pepper to taste
1/3 cup of finely chopped Parsley
1/3 cup of finely chopped Cilantro

Optional
1 peeled Orange (separate segments and cut into thirds)
1/3 cup of chopped Mint
Plantain chips
Tortilla chips

Peel and devein raw shrimp (including tails). Mix shrimp with lemon and lime, juice and vinegar. Gently salt and pepper. Mix to combine. Cover with a plastic wrap so that there is no air between the mixture and plastic wrap. Refrigerate for no less the 3 hours. Shrimp should have turned slightly white and pink.Combine shrimp mixture with peppers, garlic, shallots, olive oil, cucumbers, tomatoes, parsley and cilantro. Also combine any optional fruits or vegetables. Salt and pepper to taste. 

Suggestion:

An amazing accompaniment to any ceviche is home-fried tortilla chips. Purchase a package of flour tortilla. I find the 8” flour tortilla makes great sized chips. Slice the chips into quarters and fry till golden brown. I find that 10”-12”  flour tortillas also work. Just cut into eighths. Salt and peppers directly after frying. These make the best method of transportation from plate to mouth for any ceviche

I highly recommend using Plantain chips to slop up all the lemony deliciousness.

Note:

Should someone be allergic to shrimp, It’s worth NOT multitasking while making any ceviche as to not cross contaminate other dishes. The last thing you want is to contaminate any other food with the oils from the shrimp. Then it will be a night spent in the ER, instead of a night spent drinking!!!

I say the more lemon or lime juice the better. I’m ok if the ceviche is a little soupy. Having more juice is better then not having enough. You can plate it as wet as you like it.