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