First Coast Shrimp Ceviche

Easy to prepare, the shrimp “cook” and will turn opaque and pink as they marinate in the acidic lemon juice. Photo by Tanner Boyles.

Serves 8

Ingredients

1 pound medium raw shrimp, peeled, deveined and sliced lengthwise

½ cup fresh lemon juice (or enough to cover shrimp)

¼ cup extra virgin olive oil

½ cup finely chopped fresh parsley

¼ cup finely diced yellow onion

1 small cucumber, finely diced

1 medium tomato, seeded and diced

1-2 datil peppers, seeded and minced (start with 1, or even half, as they are very hot)

Salt and freshly ground black pepper to taste

Tortilla chips or crisp lettuce cups, to serve

Instructions

Place shrimp in a medium non-reactive bowl (glass or ceramic). Pour lemon juice over the shrimp, ensuring they are completely submerged. If not, add a little more lemon juice. Cover and refrigerate for 3-24 hours.

When shrimp are opaque, add olive oil, parsley, onion, cucumber, tomato and datil peppers to the bowl. Gently toss everything together. Season with salt and freshly ground black pepper to taste. Keep chilled until ready to eat. Serve chilled with tortilla chips or in crisp lettuce cups.