Who would guess that a tiny Mexican town a few miles from the Costalegra is where you'll find the area's best ceviche? Sure the palapa beach restaurants in Melaque serve up great ceviche but the best in the area is found between Melaque and the Manzanillo airport in a little town called Cihuatlan. They go through almost a half a ton of ceviche each week! Here is a Mexico Vacation video of our last trip to this hidden treasure.
Shrimp Ceviche Recipe
If you find the ceviche a little too acidic, drain out some of the juices after the marinating, add a little more avocado (or some olive oil) and/or a little more salt.
Ingredients
- 1 pound medium-small shrimp, peeled and deveined
- 2 Tbsp salt
- 3/4 cup lime juice (juice from 4-6 limes)
- 3/4 cup lemon juice (juice from 2-3 lemons)
- 1 cup finely chopped red onion
- 1 serrano chile, ribs and seeds removed, minced
- 1 cup chopped cilantro
- 1 cucumber, peeled diced into 1/2-inch pieces
- 1 avocado, peeled, seed removed, cut into 1/2-inch chunks
Method
1 In a large pot, bring to a boil 4 quarts of water, salted with 2 Tbsp salt. Add the shrimp and cook for 1 minute to 2 minutes max, depending on size of shrimp. (Over-cooking the shrimp will turn it rubbery.) Remove shrimp with a slotted spoon and place into a bowl of ice water to stop the cooking.
2 Drain the shrimp. Cut each piece of shrimp in half, or into inch-long pieces. Place shrimp in a glass or ceramic bowl. Mix in the lime and lemon juice. Cover and refrigerate for a half hour.
3 Mix in the chopped red onion and serrano chile. Refrigerate an additional half hour.
4 Right before serving, add the cilantro, cucumber, and avocado.
Yield: Serves 4-6.
Be sure to "like" our Facebook page and see our reviews on Trip Advisor!
For more details or to book your vacation see www.VacationinMexico.com, or http://mexico-vacations.us/ or call us from the US and Canada at 1 562 552-5938.
