Cevichelada
Author: Model Behaviors
Prep time:
Cook time:
Total time:
Serves: 6
- 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.
Recipe by Model Behaviors at http://fall2014.modelbehaviors.com/cevichelada/
3.2.2925