Self Sagacity is a seafood lover and life isn't complete without Shrimp Ceviche, especially during hot summer days. Shrimp Ceviche is great for when you want something light and tasty. This bowl of deliciousness was done in less than 10 minutes! Alright, I took some short cuts, so let me tell you how.
1) 1 lbs of large shrimp, peeled and de-veined. 2) 2 small size shallots, minced 3) 2 seeded and diced Roma tomatoes, 4) 1/2 cup of the floral from cilantro, 5) 1 sliced cucumber, 6) 3 table spoons of chopped scallions- optional, 7) 2 medium size limes, 8) Salt and 9) Pepper medley, 10) Red crush pepper paste.
Preparation: Bring 2 cups of water to a boil, drop in shrimps for a few minutes, or until it turns pink. Important to not overcook the shrimp, turn off the water and let the shrimp sit to completely cooked. Drain the water and place the shrimps in a bowl. Squeeze in the lime juice, then add the shallots, tomatoes, cucumbers, scallions, cilantro, salt and pepper. Mix in evenly. If you want a little more spice, add some red pepper paste / chilli like the one shown below.
Have yourself a hot one!