Cabo Shrimp Ceviche

We took a quick trip down to Cabo

to check on the construction of our

home.

Those of you who have been 

followers of Purple Chocolat Home 

remember our home in Cabo which 

weathered Hurricane Odile, but

our intention when we bought it 

12 years ago was go tear it down and

rebuild, so that finally got started 

about a year ago.

Whenever we return from a trip, we start 

craving the food from the trip, so I

decided to whip up some ceviche.  

Juan, our property manager, always makes 

us fresh fish ceviche, if he is able to catch 

some.  He was kind enough to give us a

cooking lesson once, so this recipe is inspired 

by him.  He is a native of Venezuela.  

While I love his fresh caught fish, I prefer 

cooked shrimp in my ceviche.

Cooked shrimp is more appealing to the kids 

thank raw fish too.

Just look at the beautiful colors with the pink 

shrimp, the green cilantro and chili, and the 

red tomatoes.  

The secret to great ceviche is lots of lime juice,

and only fresh lime juice.

Cabo Shrimp Ceviche Recipe

1 lb. shrimp, cooked and cut up

(I prefer to boil my own, as pre-cooked shrimp 

is pumped full of water.  I buy the raw frozen 

shrimp 21/30 count at Costco.)

2 large Roma tomatoes, diced

1/2 cucumber, diced finely

1 Serrano chili, diced finely

1/2 medium onion, diced finely

1/4 bunch cilantro, chopped finely

3 fresh limes, juiced

1/2 - 1 tsp. garlic salt 

Stir all of the above together in a medium size 

bowl.  Adjust the garlic salt to taste.  Serve 

with tortilla chips and guacamole on the side.

We made a huge bowl as an appetizer for 

a family dinner, and most of it was gone before

the majority of them arrived.  I guess my son in law 

just loved it!!!

Thanks for dropping by.  I will be posting some 

photos of the construction site on my next post.