Cevichelada
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 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)
Instructions
  1. Wash, cut, and squeeze limes and lemons to extract and collect 3 cups of juice.
  2. Rinse and strain shrimp.
  3. Peel and dice red onion.
  4. Wash and cut cherry tomatoes in half.
  5. Wash and finely chop Serrano chilies.
  6. Wash and chop cilantro.
  7. Wash, peel, and dice cucumbers.
  8. Peel, deseed, and dice avocados.
  9. In a large bowl, take shrimp and pour in enchilada sauce, lime, and lemon juice.
  10. Cover bowl and refrigerate for 30 minutes.
  11. Remove bowl and mix in onion and Serrano chilies.
  12. Cover bowl again and refrigerate for 30 minutes.
  13. Before serving, add in cilantro, cucumber, tomatoes, avocados, and salt to taste.
Recipe by Model Behaviors at http://modelbehaviors.com/cevichelada/