Serve Me Ceviche!

When the simmering heat of summer hits, it's tough to stomach anything warm. This chilled shrimp ceviche has a spicy kick and serves as the perfect summer appetizer or snack. Ceviche is super simple to make and requires no cooking! Don't worry though, the acidity of the lemons and limes "cooks" the shrimp so it's safe to eat.

Shrimp Ceviche Recipe, Makes 3 to 4 Cups
1 lb shrimp, peeled and deveined
1/2 cup onion, chopped
1/2 cup tomatoes, seeded and diced
1/2 cup cucumbers, chopped
1/2 serrano pepper, chopped
3 tbsp cilantro, chopped
8 large limes
5 large lemons
salt and pepper

First, make sure all of your vegetables are chopped and combine them in a large bowl. Take your shrimp and cut them roughly into 1/2 inch pieces. Add them to the bowl. Squeeze the juice of the lemons and limes into the bowl. Season to taste with salt and pepper. Mix everything together, cover, and let sit in the refrigerator for at least 30 minutes. Serve with tortilla chips, tostadas, sweet potatoes, or corn.


Tips and Suggestions:
-For a milder heat, use jalapeño peppers instead of serrano peppers.

This shrimp ceviche is a sure-fire way to beat the summer heat, so go ahead, put it on a plate!