A Latin American favorite! A slight variation on the more commonly known ceviche normally prepared with a white fish such as tilapia. This recipe is prepared with shrimp and served with multi-grain Scoops. The flavor will amaze you, the "cooking" time will more than impress you. This is the best ceviche de camaron recipes I've tried and it is very healthy.
Place in a shallow glass or ceramic container and put all ingredients on top. ( Optional: Add large slices of habanero (no seeds) while soaking in the lime juice and remove before serving.
The shrimp need to resemble "cooked" shrimp when removed from fridge, meaning they need to have that pink hue. The acid from the lime will "cook" the shrimp.
Follow these tips and you'll make ceviche like a pro: