Shrimp and Cucumber Ceviche

My family loves the beach. Whenever we get a chance to get away, we always try to find someplace tropical. Hopefully when you are at the beach it is sunny and hot, and on those days it is great too cool off with something fresh and cool, like ceviche. Fresh seafood and vegetables served cool with a beer or Margarita is just what we love. There are many recipes for ceviche all over the internet. You can certainly adjust ingredients as you like. Also, the cucumber salsa portion of this recipe is great on its own. Just leave out the first 5 ingredients for ceviche and you have a great chunky salsa that you can serve with chips.


Shrimp and Cucumber Ceviche 

by Tracy

1 pound medium shrimp, cooked, shells and tails removed
Juice of 1 lime
Juice of 1 lemon
1 teaspoon sea salt
1 cucumber, peeled, seeded and chopped
3 jalapenos, seeded and chopped - remove the veins if you prefer less heat
1 14-ounce can of diced tomatoes, drained and rinsed until the water runs clear
1 bunch green onions, chopped
5 radish, diced
1 cup cilantro leaves, chopped
Juice of 1 lemon
1 Tablespoon olive oil - I used Sciabica's Cilantro Extra Virgin Olive Oil

In a large glass bowl combine cooked shrimp , lime juice, lemon juice and teaspoon of sea salt. Cover and refrigerate for 30 minutes to 1 hour. Meanwhile combine all the other ingredients in another large glass bowl. After shrimp has marinated, drain the fish and mix with the cucumber salsa. Add salt and pepper to taste. Tastes great alone or serve with tortilla chips or crackers.