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mexican-shrimp-ceviche

I first had ceviche in college on my first trip to Mexico, which was just a day trip with a college roommate who lived in San Diego, just over the border. I remember having a debate about whether lime juice actually cooks the seafood (technically not), then worrying whether I had made a good choice from a food hygiene perspective. I was fine, of course, and have since grown to love this simple way of showcasing the flavor of fresh seafood. This recipe is a fancier version of my first ceviche, with a balance of flavors and textures. In Mexico, ceviche is often served with saltine-type crackers, or you could enjoy this with tortilla chips. Excerpted from SPICEBOX KITCHEN: Eat Well and Be Healthy with Globally Inspired, Vegetable-Forward Recipes by Linda Shiue, MD. Copyright © 2021. Available from Hachette Go, an imprint of Hachette Book Group, Inc

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