1 lb Bay Shrimp
1/2 Large Red Onion 1 Large Beefsteak Tomato 1 Handful Cilantro 2 Large Limes Salt & Pepper Tobasco to Taste Rinse and drain the shrimp. Place into a medium size bowl. Dice the onion. Add to shrimp. Cut the tomato into wedges. Remove the seeds and discard. Dice the rest. Add to shrimp. Take a handful of fresh cilantro and chop down to about a 1/4 cup. Add to shrimp. Juice two limes and toss with all of the other ingredients. Add salt & pepper to taste. A few dashes of Tobasco to taste. Toss again and chill. Will keep for up to a few days in the refrigerator.
Rate This Recipe
When I woke up this morning to a spectacular sunrise, gorgeous shadows on the mountains behind my home, hummingbirds whizzing by my bedroom deck, and a weather forecast for another glorious warm day in the desert, I thought to myself….It’s Ceviche Day! So, can you tell I’m a food fanatic? Most people would be thinking a morning bike ride, or sunbathing, or perhaps a dip in the pool, but not me. I was focused on Ceviche. For some reason, the thought of delicately marinated seafood with cilantro, onions, tomatoes and lime juice, just popped into my head and I thought it deserved a celebration. Ceviche Day! So, I got up, showered, and popped down to my local fish mongor (actually it was a Jensen’s Market, but they have a great seafood section, and I never get to use the word “mongor”) and bought fresh tuna, shrimp, calamari, and all of the ingredients necessary for a spectacular Ceviche Celebration! While Cevich Day is probably not really a formally recognized special day anywhere in the world, Ceviche is refreshing, brignt, and light as a Spring day in Palm Springs. So, from now on, I’m going to consider January 17th Ceviche Day. I hope you will too.