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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 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.

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

Enjoy with a cold beer.


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Join the New Times community and help support independent local journalism in South Florida.

 

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