Beach Bum Shrimp Ceviche: A Recipe From Nacho Bizness's Aaron Byers
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.
Doctor it up with a bit of your favorite hot sauce, I like Tapatio.
Enjoy with a cold beer.
Get the Food & Drink Newsletter
Our weekly guide to South Florida dining includes food news and reviews, as well as dining events and interviews with chefs and restaurant owners.
More Food & Drink News
- Eat Your Way Through Presidents' Day With Five Different Brunches
- South Florida Food and Drink Events This Weekend: After Dark Food Market, Fresh Fest,...
- #FloridaBeerFriday: Summadayze IPA From Darwin Brewing