Mexican Shrimp Ceviche Recipe and Tutorial

Recently, I began another quest to eat healthier and lose weight.  I refuse to follow a tasteless diet regimen and give up flavor in an effort to achieve my goals.  So, I always find a way to include delicious food in my regular eating plan.  Why sacrifice taste when you don't have to?  And - I must be doing something right.  In a two week period, I have dropped 18 1/2 pounds.  I don't feel like I am missing out on anything, and I am not starving myself.  The recipe and tutorial below is one of my favorite foods to eat when I opt to eat healthier.  It is reminiscent of the shrimp ceviche you can find at any good Mexican restaurant.  The best news is you can make a big batch of this for a fraction of the cost of what you would pay in a Mexican restaurant.  It is a win-win from every aspect. :)

Two Crafty Mules - Mexican Shrimp Ceviche Recipe

 I should mention that the recipe below is my own, based upon my personal preferences.  For example, I did not utilize a whole onion in this recipe, because I didn't want the onion flavor to overpower the taste of the recipe.  You may elect to use a whole onion.  It's up to you.  Either way,  I encourage you to alter the recipe to meet your own preferences. 

MEXICAN SHRIMP CEVICHE RECIPE AND TUTORIAL

INGREDIENTS:

12 oz Shrimp, Extra Small, Frozen, Cooked and Defrosted

1 large green bell pepper
1/2 large onion, raw
1 1/2 cups tomato (about 2 large or 3 medium-sized tomatoes)
2 avocados, peeled and pitted
1 bunch cilantro, fresh
1 jalapeno pepper
1 lime
3 tsp oregano, dried 

1 7 ounce can salsa (I used Herdez Salsa Casera)
Seasoned salt (to taste)

 DIRECTIONS:



1) Chop bell pepper into small pieces.  Put pieces into a large bowl.

2) Dice onion into small pieces. Add to large bowl.

3) Chop tomatoes; add to bowl.

4) Dice jalapeno pepper into finely chopped pieces.  If you want your ceviche to have a spicier taste, leave in the seeds.  If you desire a milder ceviche, discard the seeds.  Add to bowl.

5) Cut the avocado into bite-sized pieces.  Keep in mind that these will break down somewhat when the ceviche is refrigerated.  Add to bowl.

6) Chop cilantro into small pieces using a knife, or kitchen shears.  Add to bowl.

7) Add defrosted shrimp to the bowl; mix all ingredients together.

8) Cut the lime in half.   Squeeze the juice of both halves over the ceviche.

9)  Mix the can of salsa into the ceviche.

10) Season the ceviche with seasoned salt (to taste) and dried oregano.  Mix well.  Cover bowl and place it into the refrigerator, allowing it to sit for a minimum of one hour in order for the flavors to meld together.  This is delicious served with saltine crackers.  Enjoy!!!