We took a quick trip down to Cabo
to check on the construction of our
home.
Those of you who have been
followers of Purple Chocolat Home
remember our home in Cabo which
weathered Hurricane Odile, but
our intention when we bought it
12 years ago was go tear it down and
rebuild, so that finally got started
about a year ago.
Whenever we return from a trip, we start
craving the food from the trip, so I
decided to whip up some ceviche.
Juan, our property manager, always makes
us fresh fish ceviche, if he is able to catch
some. He was kind enough to give us a
cooking lesson once, so this recipe is inspired
by him. He is a native of Venezuela.
While I love his fresh caught fish, I prefer
cooked shrimp in my ceviche.
Cooked shrimp is more appealing to the kids
thank raw fish too.
Just look at the beautiful colors with the pink
shrimp, the green cilantro and chili, and the
red tomatoes.
The secret to great ceviche is lots of lime juice,
and only fresh lime juice.
Cabo Shrimp Ceviche Recipe
1 lb. shrimp, cooked and cut up
(I prefer to boil my own, as pre-cooked shrimp
is pumped full of water. I buy the raw frozen
shrimp 21/30 count at Costco.)
2 large Roma tomatoes, diced
1/2 cucumber, diced finely
1 Serrano chili, diced finely
1/2 medium onion, diced finely
1/4 bunch cilantro, chopped finely
3 fresh limes, juiced
1/2 - 1 tsp. garlic salt
Stir all of the above together in a medium size
bowl. Adjust the garlic salt to taste. Serve
with tortilla chips and guacamole on the side.
We made a huge bowl as an appetizer for
a family dinner, and most of it was gone before
the majority of them arrived. I guess my son in law
just loved it!!!
Thanks for dropping by. I will be posting some
photos of the construction site on my next post.
