South Padre shrimp ceviche

Ceviche is originally from Peru but eventually made its way to Mexico and then Texas. There are countless combinations of ingredients, but the foundation of any ceviche is the same—seafood marinated in an acidic liquid mixed with other herbs, fruits, and vegetables. Firm and fresh white fish such as snapper, sea bass, and halibut are good options, but my favorite protein for ceviche is Gulf shrimp, which is what I’ve used here.

This recipe, which is much like the one I had in South Padre, is perhaps the most popular variation you’ll find along the Texas coast. To eat the ceviche, I like to scoop it onto salty tortilla chips, though it can also be placed on tostadas or in tortillas. Some folks like to serve it on a bed of lettuce, too. Of course, there’s no right or wrong way to enjoy ceviche. You simply need a desire for something crisp and fresh that will remind you of lazy days savoring the sunshine, the waves, and the beach.
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