This shrimp cerviche recipe comes courtesy of my co-worker, Tiff. She brought this to work one day and it all disappeared within minutes. This simple appetizer is a crowd-pleaser no matter where you serve it - in the office or at a party. You can make this a day ahead - letting the ingredients marinate overnight makes it even more yummy.
Shrimp Cerviche
Ingredients
(makes enough to feed 30 people)
2 pounds of shrimp
12 Roma tomatoes, diced
5 medium-sized cucumbers, diced
1 large onion, diced
3 jalepenos, diced
1 bunch of cilantro, minced
Juice of 4 limes
salt
sugar
pepper
fresh tortilla chips
Directions
Boil peel and cut shrimp into small pieces
Mix all the ingredients together. Salt, sugar and pepper to taste. Serve with fresh tortilla chips from the nearest mexican supermarket. Or Wholefoods if you feel like paying $5 for a bag.
Although simple and delicious, I can't say that this is a quick dish to make as dicing up all the veggies, shrimp and herbs do take a good amount of time. Note: I used medium-sized cucumbers that had alot of seeds and soft flesh in the middle. As I wanted my cerviche to be crisp and crunchy, I only sliced and cubed the sides of the cucumbers and discarded the core-containing seeds. Also, serving this cerviche with fresh tortilla chips also makes a big difference. You can find fresh chips at your local mexican market like Superior Supermarket or at Wholefoods.