Acapulco style shrimp ceviche, a type of Mexican shrimp cocktail, prepared with whole shrimp, lime juice, orange juice, and avocado. An easy to prepare Mexican seafood dish great for large groups. Mix it up by substituting cucumber, mango, or pineapple for the tomato.
Course: Appetizer, Lunch
Keyword: acapulco, ceviche, Easy, seafood, shrimp
Servings: 8generous servings
Author: Andrés Carnalla
2 ¼lb.small shrimp
1medium white onion
juice of 6 limes
juice of 4 oranges
4medium PlumRoma tomatoes
12sprigs cilantro which will make approximately 1 cup loosely packed chopped cilantro
1lg.package saltine crackers
Place the shrimp in a large mixing bowl and then squeeze the juice of the 4 limes and 4 oranges over the shrimp.
Cover the bowl with plastic wrap and put it in the refrigerator for 30 minutes.
While the shrimp is marinating prep the tomato, onion, and cilantro.
Remove the pulp and seeds from the tomato.
Chop the tomato into ⅜ inch pieces, the onion into ¼ pieces, and chop the cilantro finely.
Remove the shrimp from the fridge and then add all of the remaining ingredients except the avocado.
Mix all of the ingredients together gently so that the tomato maintains its shape.
Just before serving add the avocado to the ceviche and mix very gently to incorporate.
Serve in an attractive bowl with saltine crackers on the side.
If you like your ceviche spicy, add 1 very finely chopped serrano chile. Remove the seeds and veins before chopping.
1 cup of chopped cucumber, mango or pineapple is a nice addition but don't add all at the same time. That's flavor overload.
You can prepare it without cilantro if you prefer. Not everybody likes the taste of cilantro.
Ceviche is also great served on a tostada.
It will last for one day in the fridge but is best eaten immediately.