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Shrimp Ceviche **From the Kitchen, No Grill Was Involved**


 
John Solak

John Solak

TVWBB 1-Star Olympian
No cooking outdoors with this dish but thought I would share this anyway:

Going to a Pot Luck tonight and we are suppose to bring the appetizers so I decided to make up some Shrimp Ceviche. Will serve it up on some tostadas and have some limes, Tapatio hot sauce, and guacamole as garnish. Gonna bring some Clamato Juice too in case anyone wants to make some Mexican style Shrimp Cocktails with it.



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Iv been meaning to do this for a loong time. Still havent got the boot off my *** Bet it tastes really fresh. Your post bumps this one on the list! Awesome eats John!
 
Tim McCann said:
I thought Ceviche is marinaded in citrus which cooks it?
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Yes Tim; I think you're right, but hey.... We can mix it up too!

I was in Peru a couple years ago and Lima has some fantastic ceviche restaurants. I believe it originated in South America - Peru claims it but other countries do as well.

Fish; lime juice, salt, onion and pepper (with heat). This was the basic list of ingredients. We had lots of different varieties; all interesting and good!
 
Pete in PG said:
Yes Tim; I think you're right, but hey.... We can mix it up too!

I was in Peru a couple years ago and Lima has some fantastic ceviche restaurants. I believe it originated in South America - Peru claims it but other countries do as well.

Fish; lime juice, salt, onion and pepper (with heat). This was the basic list of ingredients. We had lots of different varieties; all interesting and good!
Click to expand...

Dont get me wrong Pete, boiled or not, I'm eating it!
 
John, I know you ran out and they were asking for more? Looks great, heck with the grill. Thanks for sharing.
 
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