Great recipe for Ceviche? POST IT HERE?!

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This is the tastiest I have ever made:

Shrimp Ceviche
http://www.fernisfood.com/2009/09/shrimp…

?2 Pounds medium raw deveined shrimp and chopped in chunks
?2 Avocados sliced into thick chunks
?1 Jalapeno finely minced
?20 Limes
?2 Tomatoes chopped
?2 Cucumbers peeled and chopped
?1 handful of cilantro chopped
?1 small finely chopped onion
?Tostadas
?Salt and Pepper to your liking

In a large bowl mix the shrimp, jalapeno, tomatoes, cucumbers,cilantro and onions.

Now slice your 20 limes in half, and if you have a lime squeezer that's great otherwise use the strength of your hands to squeeze the lime juice into a cup.

Once you have squeezed all the limes get a strainer and place it over the bowl full of the shrimp and veggies. Pour the juice through so that the strainer catched all of the seeds. I prefer this method to deseeding every single lime because thats a little tedious.

Now mix the contents in the bowl once again.


Go ahead and add in the avocado and gently stir them into the mixture.

All of the shrimp and veggies should be submerged in the lime juice. Let the ceviche marinate for about 3 hours before eating it. The acidity of the lime juice will "cook" the shrimp and they will turn pink on their own.

After 3 hours add the salt and pepper.


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You didn't ask but I find I like escoveitched fish more than I like any ceviched seafood although they are loosely based on the same concept.
http://www.islandflave.com/recipes/66-ja…

Ingredients
* 3 lbs. snapper or King fish sliced in 1/2 thick slices
* 2 or 3 limes
* 1 sliced scotch bonnet pepper
* 2 cups vinegar
* 1/2 cup oil for frying
* 1 tsp allspice
* 2 large onions sliced
* 1/2 tsp whole black pepper grains
* 4 tsp black pepper
* 4 tsp of salt

Directions
1. Wash fish thoroughly in water and lime juice and dry. Season the fish with salt and black pepper and set aside for at least 2 hrs.
2. Heat oil in frying pan and fry fish on both sides until crisp.
3. Set fish aside in a deep Pyrex dish or other bowl. In a saucepan combine vinegar, sliced onions, peppers, pimento seeds, whole black pepper grains, and bring to a boil
4. Simmer until onions are tender.
5. Pour over fish and leave marinating overnight.

12 oz very fresh, high quality, white-fleshed ocean fish, e.g. sea bass filleted and skinned
2 fl oz fresh lime juice
3 tbsp fresh orange juice
? tbsp spicy pepper, finely diced
2 tbsp yellow pepper, finely diced
2 tbsp red pepper, finely diced
1 ? tbsp minced red onion
2 tbsp fresh coriander, chopped
1 tbsp olive oil
? tsp coarse salt
Dice the fish into small cubes.
Place the fish into a glass bowl along with the lime juice, orange juice, peppers and onions. Mix well
Cover the bowl tightly with cling film and refrigerate for 3-4 hours, opening it up occasionally to stir the ingredients.3-4 hours later remove the bowl from the fridge, add the fresh coriander, olive oil and coarse salt and mix well.serve.
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