By Roselou Warren
Published on August 1, 2014

Ceviche is more of a method than a recipe in which the acid of the lemons and limes is used to ‘cook’ seafood. Shrimp or any fresh seafood or a combination of several seafoods work. Red peppers and onions add colour and texture and cilantro, that unmistakable bite.

INGREDIENTS

• 1 pound extra large or jumbo shrimp
• 1 medium red onion, finely diced
• 1 red bell pepper, ¼-inch dice
• ½ cup diced jicama or mango
• 1 cup freshly squeezed lime juice, strained
• 2 tablespoons freshly squeezed lemon juice, strained
• ½ teaspoon sugar
• ½ cup chopped cilantro leaves, plus some whole leaves for garnish

DIRECTIONS

• In a mixing bowl, mix the lime juice, lemon juice, sugar, red onions, bell pepper, jicama or manog and cilantro.
• Clean and de-vein the shrimp
• Remove the shells
• Place the shrimp in the marinade
• Refrigerate for an hour or until the shrimp turns opaque and firms up a bit
• Cut the shrimp into smaller pieces