Jalisco Style Ceviche

Ingredients

• 1.3 pounds shrimp (or fish), cut into 1/2 inch cubes
• Juice of several limes, enough to cover the shrimp, about 10-15
• 1 white onion, diced
• 1 carrot, peeled and grated
• 1 cucumber, cubed
• 1 red bell pepper, diced
• 2/3 pound Roma tomatoes, diced
• Capers, rinsed, to taste (optional)
• 1 serrano pepper, chopped, or more to add heat

Steps

1. Blanch the shrimp or fish in boiling water for 3 minutes. Immediately submerge in ice bath to stop cooking process.
2. Drain and submerge shrimp in lime juice.
3. Refrigerate for 2 hours.
4. Drain, then mix with all the remaining ingredients.