Shrimp Ceviche

I made Shrimp Ceviche today.  So yummy on a hot summer evening!  Here's my version of a recipe I had found in an old mexican cookbook.

1 1/2  lbs of fresh deveined medium shrmip, chopped into chunks
1/2 cup of fresh squeezed lime juice
1/2 cup of fresh squeezed lemon juice
1/2 red onion, finely diced
1 cup of chopped seeded Roma tomatoes
1 serrano chili, seeded and finely diced
2 teaspoons of sea salt
Dash of ground oregano
Dash of Tabasco Sauce
2 Tbsp. Cilantro

In a non-reactive casserole dish, either Pyrex or ceramic, mix the shrimp,  onion, tomatoes, chili, salt, Tabasco, and oregano. Cover with lime and lemon juice. Let sit covered in the refrigerato for 4-5 hours, stirring hourly,  making sure more of the shrimp gets exposed to the juices.


Serve with avacado if desired.  We eat it with tortilla chips like a dip.