Beach Bum Shrimp Ceviche: A Recipe From Nacho Bizness's Aaron Byers

Earlier this week, we interviewed Aaron Byers, owner of Nacho Bizness. If you missed the interview, you can catch it here and here. Today, we're sharing Aaron's recipe for Beach Bum Shrimp Ceviche. Make a batch, open a cold one and listen to the sound of the waves (even if...

By Laine Doss

April 8, 2011

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Earlier this week, we interviewed Aaron Byers, owner of Nacho Bizness. If you missed the interview, you can catch it here and here.

Today, we're sharing Aaron's recipe for Beach Bum Shrimp Ceviche. Make a batch, open a cold one and listen to the sound of the waves (even if they're just in your head).

Beach Bum Shrimp Ceviche

Ingredients:

2 plum tomatoes

1 red onion diced

1 crisp cucumber

2 pounds fresh shrimp, peeled deveined and cooked, cut into ¼ cubes

¼ cup fresh lime juice

1 Serrano chili, seeded and minced

1 tablespoon cilantro

1 tablespoon of sea salt.

In a large bowl mix all ingredients with fresh lime juice and sea salt and let marinate for at least1 hour in the refrigerator.

Doctor it up with a bit of your favorite hot sauce, I like Tapatio.

Enjoy with a cold beer.

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Laine Doss is the food and spirits editor for Miami New Times, covering the restaurant and bar scene in South Florida. She has been featured on Cooking Channel’s Eat Street and Food Network’s Great Food Truck Race. Doss won an Alternative Weekly award for her feature on what it’s like to wait tables. In a previous life, she appeared off-Broadway and shook many a cocktail as a bartender at venues in South Florida and New York City. When she’s not writing, you can find Doss running some marathon then celebrating at the nearest watering hole.

Contact: Laine Doss

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