You Say Shrimp, I Say Ceviche!

So it's no longer the season of hot summer days.  But that doesn't mean the shrimp aren't still running!  My fresh-off-the-boat shrimp the other day were so delicious that all I could think was: I want to eat these raw!  But I'm a scaredy-cat (and I've never seen raw shrimp sashimi!--although I'm sure it's out there).  Needless to say, I decided I would make ceviche.  It has taken three days for me to catch another boat coming in with shrimp available, but ten pounds of shrimp later, my ceviche is a reality.  You may need to adjust the quantity of shrimp and lime juice, but this is roughly what I used.  Make sure you have extremely fresh shrimp as shrimp are quickly contaminated with bacteria that lime juice won't kill.  This is a very tasty, light meal.  Enjoy!

Ingredients
1 1/4 cup fresh squeezed lime and lemon juice (I used 8 limes, 1 lemon)
4 lbs. shrimp, peeled, deveined and chopped into 1/4 inch pieces
1 Jalepeno, finely minced
4 Shallots, minced
1 Tomato, chopped
1/2 cup Cilantro leaves, chopped
2 Cloves garlic
Worcesthershire Sauce
Olive oil
Crystal Hot Sauce (optional)
Salt & Pepper

Putting It Together
In a glass bowl mix shrimp and lime juice.  You should have enough lime juice to completely cover the shrimp,  if you don' t, squeeze more juice.  The shrimp and juice will turn pink almost immediately.  (When I first mixed the shrimp in I had a lot of extra juice, so I added more shrimp!) Let chill in the refrigerator at least 3 hours.  Remove and add solid ingredients.  Mix.  Return to refrigerator.  One hour before ready to serve, add a  couple dashes of Worcestershire Sauce, a drizzle of olive oil, and salt & pepper to taste.

Serving It Up
Pour into a chalice (or a bowl, if you don't happen to own a chalice!).  Garnish with radishes, lime wedges  and slices of avocado.  Serve with organic (or non-GMO) tortilla chips.

Pairing Suggestions:  How about a Negra Modelo?  Or else try a crisp Vinho Verde or Sauvignon Blanc.