Shrimp Ceviche “Xni Pec”

(Marc’s Favorite)
2 pounds U41-50 shrimp

  • Juice of 3 lemons
  • Juice of 3 limes
  • Juice of 2 orangesFOR THE XNI PEC:
  • 1 large tomato, seeded, and cut into medium dice
  • 1/3 cup cilantro, chopped
  • 1/3 cup olive oil
  • 1/4 cup Spanish onion, cut into small dice
  • 1 teaspoon finely chopped chile (see note)
  • Juice of 1 lime.
  • Salt and freshly ground black pepper
  • Good quality corn chips, for serving

Makes 8-10 Servings

  1. Toss the shrimp together in a non-reactive bowl with the lemon, lime and orange juices.
  2. Place in the refrigerator for a minimum of three hours or until the shrimp have turned opaque.
  3. While the shrimp is “curing”, make the Xni Pec:Toss the tomato, cilantro, olive oil, onion, chile, and lime juice in a bowl mix. Season with salt and pepper to taste.
  4. When the shrimp are ready, drain them and discard the marinade.
  5. Toss with the Xni Pec. Divide among martini glasses and garnish each with a corn tortilla chip.

NOTE: Choose your chile depending on how much heat you can tolerate. I love heat, so I would go with a habanero chile seeds and all, about the hottest there is, for this. For a milder dish, choose serranos or jalapenos and remove the seeds before chopping.


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