Ceviche is a wonderful summer meal that is so easy to make! Ceviche, in its simplest form, is raw fish marinated in citrus juice. I personally like to cook my seafood with heat before I marinade it because I like the texture of cooked flesh rather than raw.
I credit one of my old roommates for teaching me the beauty of this dish. She was a shrimp lover and would literally make it 2-3 times a week. She makes two versions: raw with cucumbers and cooked with tomatoes. Since I like my vegis, I throw both vegetables into my version.
1 lb shrimp (fresh or frozen)
1 cucumber, peeled & chopped
1 large tomatoes, chopped
1/2 cup cilantro, chopped
1 tsp salt (or to taste)
lime juice (enough to submerge the other ingredients)
Defrost your shrimp by putting them in water and letting them sit for 20 minutes. Boil water and drop the shrimp in. If they have shells, you can leave them on until they finish cooking. Boil them for 2 minutes or until they are pink. DO NOT OVERCOOK THEM!!! They will be tough and dry. Remove the shrimp promptly and run under cold water until they are cool. Peel them if necessary, then chop them into small chunks and throw it into a big bowl. Chop the cucumber and tomato and add to the shrimp. Finely mince the cilantro and add it. Add salt. Squeeze lime juice into the ceviche and mix until the flavors are combined.
Eat on a tostada shell or with tortilla chips. Garnish with avocado and chomp away.