When making ceviche, I always know to make a colossal amount. This stuff goes FAST. Especially in the heat of the summer days, cool ceviche served with tortilla chips (even better if said chips are lime flavored) is among the greater pleasures in life. My life, at least, because I probably love eating more than is normal. Nonetheless, I warn you, be ready to make this recipe over and over again during sweet summertime, it is that good. Go out, get you some sunshine, share some ceviche and chips, and enjoy!
1 2lb bag frozen shrimp (cooked or raw, peeled and deveined)
1 3lb bag frozen boneless, skinless tilapia (or other white fish)
2 long English cucumber, diced
4 large tomatoes, diced, inner juices discarded
1 large purple onion, finely diced
1 bunch cilantro, finely chopped
Juice of 10 lemons
Salt, to taste
1. Fill your largest pot with water and bring to a boil. Once boiled, add in the frozen tilapia and cook until fully cooked and flaky. With a large slotted spoon, take the fish out and into a large bowl. Into the pot of water, add in the shrimp and cook until the shrimp JUST turns pink. Remove from heat and strain.
2. With the big spoon, mix the tilapia to break it up until slightly crumbly. Finely chop the cooked shrimp and add to the crumbled tilapia. Add in the diced cucumber, diced tomatoes, diced purple onion, chopped cilantro and the lemon juice and mix until well combined.
3. Add salt, to taste (1 teaspoon at a time, being careful not to over-salt). Chill ceviche in refrigerator for at least two hours, enjoy with chips.