Delicious Mexican Shrimp Ceviche Salsa

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My sister-in-law made this absolutely delicious Mexican shrimp Ceviche salsa....oh so good. She makes the BEST salsa!

 

MORE INFORMATION ON CEVICHE:

 

Ceviche (also spelled as cebiche, seviche or cevice) is a form of citrus marinated seafood salad, popular in many Latin American countries, originating in the Viceroyalty of Peru. One theory suggests that it got its name from the Quechua "siwichi". However, it is likely to be a cognate of another Spanish word, "escabeche" (marinade), derived from the Arabic term "sikbaj". Another theory suggests that its name comes from the word Cebo, the name given to the Corvina fish by black Peruvians.

 

The marinade used in ceviche is citrus based, with lemons and limes being the most commonly used. This being said, other citrus fruits may be used instead. In addition to adding flavor, the citric acid causes the proteins in the seafood to become denatured, which pickles or "cooks" the fish without heat. Traditional style ceviche was left up to 3 hours for marinade. Modern style ceviche usually has a very short marinating period. With the appropriate fish, it will marinate for as long as it takes to mix the ingredients, serve and carry to the table.

 

Source: Wikipedia

 

Although I do not have my sister-in-law's personal recipe, I found the Mexican Ceviche recipe below which sounds similar:

 

Recipe Ingredients:

 

2 pounds Cubed white fish or bay scallops, raw

5 - 10 Fresh serrano or jalapeño chiles (very hot), diced

1 Red bell pepper, diced

1 Green bell pepper, diced

1 Onion, diced

3 Ripe tomatoes, diced

1 - 2 cloves Garlic, minced

1 Large avocado, diced

1 bunch Cilantro, with stems removed and diced

1 tsp Sukkar Pure Cane Syrup or brown sugar

2 cups Lime juice

1/2 cup Lemon juice

1 bag Tortilla chips or

1 package Saltine crackers

Pinch Salt and pepper

 

 

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Recipe Instructions:

 

In a large bowl combine all ingredients except l/2 the avocado and cilantro. Toss gently but thoroughly, making sure all fish is coated with lemon-lime mixture.Cover and refrigerate for one to three hours, stirring occasionally. Fish should become quite white and scallops will lose translucent appearance. (Once this happens, you will know that the lemon juice has cooked the fish).

 

Ceviche en Espanol

 

Pescado marinado en limón agrio con otros ingredientes, especialmente jitomate o tomate, cebolla y chile; una deliciosa especialidad de Acapulco.

 

Source: www.mexgrocer.com/471-mexican-ceviche.html

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