El Maya Shrimp Ceviche
This delicious family recipe will transport you to the Yucatan with the fiery combination of El Maya Gourmet Habanero Hot Sauce- Extra Hot, Shrimp, Tomatoes, Red Onions in a Cilantro-lime sauce! Serve with fresh tostadas or enjoy as a salad!
INGREDIENTS:
- 3 tablespoons of Extra Virgin Olive Oil
- 3 Plum tomatoes, pulp removed, diced
- 2 pounds of medium raw shrimp, peeled and deveined
- 1 teaspoon or less, to taste of Sea salt or Himalayan Salt
- 4 drops, to taste of El Maya Gourmet Habanero Hot Sauce (Mild Hot, XXX Hot -Orange and XXX Hot- Green-your choice!)
- Juice of 2 lemons, or more, to taste
- 3 tablespoons of chopped fresh Cilantro
- 1/2 red Onion, finely sliced
- OPTIONAL: Add cucumber or Avocado for an upgrade
DIRECTIONS:
- Peel and devein shrimp; then boil the shrimp in a pot with a teaspoon of sea salt
- Cook shrimp for 45 seconds or until shrimp turns slightly pink
- Remove them immediately and add them to a bowl of ice water; the goal is to stop them from overcooking
- Once the shrimp is cool, cut the shrimp in thirds or halves and add them to a bowl with a 1 teaspoon of sea salt or himalayan salt
- Peel and cut red Onion into thin slices, chop cilantro and dice tomatoes into square cubes
- Squeeze lemons, add olive oil, add some drops of El Maya Gourmet Habanero Hot Sauce and mix!
YUM!