Ceviche de Camaron(shrimp)

cholas

Dagobah Resident
For those of you that can eat shellfish and have a taste for the 'uncooked' variety. We eat this about once a week and even our 2yo loves it.

1 kilo fresh shrimp(frozen will work but...)
10 whole, fresh limes or 1 cup of lime juice
1 large tomato
1 meduim cucumber
1 large onion(we prefer white)
chiles to taste(we adults like habanero)
fresh cilantro to taste
olive oil
salt

After cleaning the shrimp they are placed in a shallow bowl and covered with the lime juice. Soak for about 45min. This 'cooks' them and they will all be pink when ready. Keep sample-tasting until they are firm but not tough.
Dice tomato, onion, cucmber, chile and cilantro. When shrimp are ready, drain and add vegetables. Sqeeze another lime over the mix and add some olive oil and salt, again to taste. Allow to sit, refrigerated, for about 30min.

Though usually served on a corn tostada(fried tortilla), it would probably be great on a rice cake or such or rolled inside a buckwheat crepe. ;)
 
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