1 cup FRESHLY squeeded juice, or more (lime, orange, lemon, tangerine- any combo)
1/4 cup ketchup
1 tsp. prepared mustard
1 Tbsp. sugar
1/2 medium red onion, very thinly sliced
1 medium firm tomato, cubed
3 Tbsp. fresh, chopped cilantro
1/2 to 1 whole cucumber peeled, seeded, chopped
1/2 avocado cubed
Instructions
Place the freshly squeezed citrus juice in a bowl. Lime gives the most zing, tangerine gives the most sweetness- we just use whatever sounds good. Place onions in the juice. Let marinate for at least 30 minutes, until onions become soft and pliable.
Blanch the shrimp in boiling, salted water for 2-3 minutes only, until they just begin to turn pink. (Don't worry- the citrus juice actually cooks the shrimp completly.) Drain shrimp, reserve 1/2 cup of the cooking water. Combine 1/2 cup of the cooking water with the citrus juice/onion. Stir in ketchup, mustard, sugar. Mix well. Add the shrimp, tomato, cumcumber, avocado. Salt and pepper to taste.
CHILL for at least one hour. After one day it is even better. Sprinkle with cilantro & serve.
This is soooo good! I first had ceviche in Salinas, Ecuador for breakfast. My friend Priscilla had a beach house there- we would have a big bowl of Ceviche, then hit the beach all day!
Originally Submitted
9/3/2011
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