Shrimp Ceviche


1 lb of raw shrimp, cut into very fine pieces

1 cup of lemon juice

3 tomatoes, seeded and diced

2 garlic cloves, minced

2 green onions, chopped up

1 red chili, seeds and membrane removed and chopped

1/2 cup of freshly chopped cilantro

1/4 tsp of Kosher salt


Step 1: Place the chopped shrimp in a bowl and pour over the lemon juice. Make sure the shrimp is fully covered (add more if you need to). Marinate in the fridge for at least 3 hours, allowing the acidity of the lemon to 'cook' the shrimp. You may have to stir the shrimp every so often.

Step 2: After the shrimp has 'cooked', place the shrimp, tomatoes, green onions, garlic, chili, cilantro and salt in a bowl and mix together.

Serve with corn chips.

Recipe Courtesy of Candace MacKay-Thomas