Spicy Mexican Shrimp Ceviche (Printer-Friendly Version)

# What You'll Need:

→ Shrimp

01 - 1 pound raw shrimp, peeled, deveined and sliced lengthwise
02 - 1 cup fresh lime juice (3-4 large limes)
03 - Salt to taste

→ Red Onion

04 - 1 small red onion, thinly sliced
05 - 1 teaspoon white vinegar
06 - 1 cup water

→ Aguachile Marinade

07 - ½ cup reserved lime juice
08 - 1 tablespoon jugo maggi or soy sauce
09 - 3 cloves garlic, chopped
10 - ¾ cup fresh cilantro
11 - 1 large jalapeño pepper, chopped
12 - 1 serrano pepper, chopped

→ Garnish

13 - 1 medium cucumber, peeled, seeded, sliced
14 - 3 radishes, thinly sliced
15 - 2 serrano peppers, thinly sliced
16 - Fresh cilantro, chopped
17 - Spicy chili flakes

# Let's Cook!:

01 - Cover sliced shrimp with lime juice and salt in a bowl. Let 'cook' for 30 minutes, flipping once. Shrimp will turn pink.
02 - Soak sliced red onion in vinegar and water mixture until ready to use.
03 - Blend reserved lime juice, jugo maggi, garlic, cilantro, jalapeño, serrano, and salt until smooth.
04 - Place shrimp in serving bowl with lime juice, pour marinade over. Top with onions, cucumber, peppers, radish.
05 - Chill 30 minutes. Garnish with cilantro and chili flakes. Serve cold with tortilla chips.

# Recipe Notes:

01 - A fresh Mexican ceviche from Sinaloa featuring lime-marinated shrimp with spicy peppers and crisp vegetables.

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