More Shrimp Ceviche

We love ceviche, of all kinds. When we are in tropical or island settings, we eat it all the time. We can’t seem to get enough of it. And there are so many different variations too. We have to try them all, right?! 🙂

It turns out that ceviche has its roots in many different cultures. Today, it is a staple in any of the Latin American cultures, as well as Spain, and tropical islands everywhere. Ceviche originated more than 2,000 years ago with pre-Hispanic coastal cultures in Peru, the Moche People, who marinated raw fish with fermented fruit juices. When ceviche was first created, it was marinated in local papaya, banana or passionfruit juices. When the Spanish came to Peru, they introduced citrus fruits, and other ingredients, like red onions, cilantro, and chilies, which further enriched the flavors. When the Asian, and especially the Japanese immigrants came to Peru, they brought their refined marinating processes with them. The Japanese immigrants were accustomed to handling raw fish and introduced techniques that reduced the marinating time, helping to preserve the fish’s fresh texture. With the introductions from all of these influences, ceviche has evolved into the modern versions we enjoy worldwide today.

I made another shrimp version of ceviche, loaded with all kinds of fresh goodness. Most of the ceviches we’ve enjoyed are eaten with chips. We learned to eat it on tostadas with a thin spread of mayonnaise while visiting La Paz a couple of years ago. Obviously, we like it this way too. 🙂

I am still creatively using all my tomatoes, and I added both the sweet 100’s and some more sunny boy tomatoes to this version of ceviche.

Shrimp and Vegetable Ceviche

1/2-3/4 lb shrimp, peeled, deveined and cut into small pieces

1/2 cucumber, peeled, seeded and diced

1/3 cup corn

1 small yellow tomato

1/2 cup small grape of sweet 100 tomatoes, cut in 1/2

1 jalapeno, diced fine

2 TBSP pickled onions Pickled Onions and the juice

1/4 cup fresh cilantro, chopped

1-2 tsp garlic

salt & pepper to taste

dash of red pepper flakes

1/2 cup lime juice

Mix everything together well, cover and chill in the refrigerator for at least 30 minutes, or until the shrimp is “cooked”.

Serve on either chips or tostadas, and disfrutar! Enjoy! I added avocado slices to mine. Larry is not an avocado fan, so I added it separately to mine. You can enjoy it all by itself like this, or on the side with other things. We enjoyed it as part of a tapas type meal, with my Italian fried wontons and my golden marinara sauce. http://Italian Fried Wontons

Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.