Shrimp Ceviche - Stacey's Additions to the Recipe

Sandra's original recipe is found here.

While Sandrita's recipe was really helpful - I did find that I needed to make a few adjustments. First is the amount of shrimp - I think her recipe must be for a family of 5 - and I'm only making the dish for 2. So I decreased a few things:

2 lbs of shrimp (even this is a bit too much)
about 6 roma tomatoes (I used 5 romas and 1 medium Italian vine kind)
1 medium onion
2 limes (I'm not a huge lemony-lime flavored fan)

Then I increased a few other things to suit my own tastes a bit more:

1 1/2 avocado (which ends up being quite a bit more avocado, as my batch is 1/3 smaller)
1/2 cucumber - skinned and cut into small pieces
2 jalapeños - I didn't reduce this at all. I used the medium size jalapeños, and they didn't turn out to be very hot. I might try finding a hotter variety next time. Note that you take out the seeds and cut the jalapeños into very small bits.

Ok not exactly cookbook quality photo but here's the ceviche taken with my cell phone camera!


As for the results...I'd give my version of the Shrimp Ceviche a grade B, maybe a B-. It was good and the ingredients tasted fresh - but there was a certain zest or spice lacking. Since I subtracted a little lime, I probably needed to add a little something else (other than salt). If anybody knows what, let me know! I'll be asking Sandrita what else I can do to perfect this dish as well.

We served it with yellow rice, Italian bread w/ poppyseeds (surprisingly tasty with the Ceviche), plus chips and salsa which were probably not needed.

I did get a complaint about the shrimp itself from my resident fish expert here - who said that perhaps the little cocktail type shrimps have a "fishy" taste, that can be avoided by buying either uncooked raw shrimp, or cooked fresh jumbo shrimp. I would say if you like shrimp, you don't need to worry about that - he isn't much of a shrimp fan anyway! (Alaskans only think fish is fresh when it comes off the end of their pole...)