Mexican Food Journal
Acapulco style shrimp ceviche prepared with whole shrimp, lime juice, orange juice, and avocado.
- 2 1/4 lb. small shrimp
- 1 medium white onion
- Juice of 6 limes
- Juice of 4 oranges
- 4 medium Plum (Roma) tomatoes
- 2 tablespoons Mexican oregano
- 12 sprigs cilantro which will make approximately 1 cup loosely packed chopped cilantro
- 1 cup catsup
- 1 avocado
- 1 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 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 3/8 inch pieces, the onion into 1/4 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.