I don’t know whether it’s my saucy new haircut or the fact that I’ve been a little homesick lately, but I’m in the mood for something spicy. And with the weather as hot and muggy as it is, that means something light and refreshing, too.
So, when I think about spicy, light, and refreshing, I immediately fantasize about New Mexico. I’m not partial to New Mexican cuisine because I’m from New Mexico but because it’s truly the best version of Mexican fusion (no bias, I swear). There’s always a subtle hint of a smoke in our flavor and during green chile season, it’s all about—you guessed it—chile. Chile can even be found in our ceviche recipes.
So gather your ingredients and keep it spicy this summer with this treasured Cevichelada recipe.
- 2 pounds of cooked small shrimp (peeled, deveined, tail-off)
- 4 tbsp of sea salt
- 1 ½ cups lime juice
- 1 ½ cups lemon juice
- 2 14-oz cans of enchilada sauce
- 2 cups diced red onion
- 2 8-oz packages of cherry tomatoes
- 6 finely chopped Serrano chilies
- 2 cups chopped cilantro
- 2 cups diced cucumbers
- 4 diced avocados (ripe, but firm)
- Wash, cut, and squeeze limes and lemons to extract and collect 3 cups of juice.
- Rinse and strain shrimp.
- Peel and dice red onion.
- Wash and cut cherry tomatoes in half.
- Wash and finely chop Serrano chilies.
- Wash and chop cilantro.
- Wash, peel, and dice cucumbers.
- Peel, deseed, and dice avocados.
- In a large bowl, take shrimp and pour in enchilada sauce, lime, and lemon juice.
- Cover bowl and refrigerate for 30 minutes.
- Remove bowl and mix in onion and Serrano chilies.
- Cover bowl again and refrigerate for 30 minutes.
- Before serving, add in cilantro, cucumber, tomatoes, avocados, and salt to taste.