{"id":1908,"date":"2014-11-15T12:41:47","date_gmt":"2014-11-15T19:41:47","guid":{"rendered":"http:\/\/poormansgourmetkitchen.com\/?p=1908"},"modified":"2019-02-10T11:47:39","modified_gmt":"2019-02-10T18:47:39","slug":"shrimp-ceviche-ceviche-de-camaron","status":"publish","type":"post","link":"https:\/\/poormansgourmetkitchen.com\/devsite\/shrimp-ceviche-ceviche-de-camaron\/","title":{"rendered":"Shrimp Ceviche – Ceviche de Camaron"},"content":{"rendered":"

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Shrimp Ceviche is so Refreshing<\/h2>\n

All of the ingredients are designed to pack a wallop of nutrition and explode with flavor.  It’s got Onions, Peppers, Tomatoes, Avocado, Cucumber and a list of other seasoning’s and ingredients you’re going to love.  You can serve this with chips, eat it plain as a salad, serve as a Tostada or, my favorite, as a Cocktail in a glass with Clamato!<\/p>\n

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Shrimp Ceviche can, technically, be made with vegetables only but traditionally it’s made with either Tilapia or Shrimp.  The secret is cook the meat in the citric acid of freshly squeezed Lemon and Limes.  I find this method very effective with the fish but I find that it makes the shrimp a little pasty and less pleasant to eat.  So I like to steam my shrimp before I marinade it in the juice.  I get a ton flack from Hispanics that see me do it this way in the video but the results turn out virtually the same.   The texture of the shrimp is better and the flavor of the Lemon and Lime marinade is forever present because the citrus is so potent.  Therefore, trust me with the steaming in this recipe and enjoy your Shrimp Ceviche!<\/p>\n