We always love snacking on chips and salsa, but we find this ceviche recipe particularly appetizing during the warm summer months. Paired with a gluten-free beer, it’s hard not to find this shrimp salsa completely irresistible.
Ceviche is traditionally made with raw seafood, which is “cooked” by the lime juice that marinates it. For instance, if you were to squeeze lime juice over shrimp and let the shrimp sit in the juice, you’d notice that the color of the shrimp would start turning pink.
While it’s common to use uncooked seafood for ceviche in Latin American countries, we prefer using already cooked shrimp just to eliminate any possible risk associated with raw seafood.
This ceviche recipe, a.k.a. shrimp salsa is incredibly easy to whip up. After the shrimp is marinated in the lime juice, it’s simply tossed with fresh tomatoes, cilantro, and onion. You can add hot sauce to your taste to make the ceviche as spicy or mild as you’d like.
We love serving this ceviche recipe with a big bowl of organic tortilla chips. Just be forewarned that this shrimp salsa is dangerously good and will be gone before you know it, so make a big batch!