Shrimp ceviche is one of my favorite recipes from my hometown of Veracruz, Mexico. Veracruz is a port city located on the coast of the Gulf of Mexico. As a result, there is plenty of fresh seafood for anyone who likes it.
For me, there is just about nothing better than a making a delicious shrimp ceviche with fresh ingredients during the summer. I always remember getting together on Sunday afternoons with my extended family and sharing fresh ceviche with freshly made tostadas.
My siblings and I always went out to get the fresh shrimp and avocados from the market and those were some of my favorite memories. I love entertaining family and friends with this recipe now too!
How Do You Prepare The Shrimp When Making Ceviche?
One unique thing about making ceviche is that you don’t actually cook the shrimp (or fish if you are making fish ceviche) in the traditional sense.
Instead, you soak the shrimp in lemon juice for about an hour until they turn pink and are ready to eat.
This is the traditional way of preparing the shrimp for most ceviche recipes, and the result is a fresh, delicious flavor that is irresistible.
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