- 1 pound large gulf shrimp, frozen then thawed*
- 3/4 cup lime juice
- 1 tablespoon fermented lemon, minced*
- 1 teaspoon fermented lemon brine*
- 1 large mango, cubed
- 1 cup cherry tomatoes, cut in half
- 1/4 cup green onions, chopped
- 1/4 cup cilantro, chopped
- 1 avocado, sliced
- 6–8 fermented jalapeno slices
- Hot sauce
- salt to taste
- Toastadas
- Potato chips
- Peel and devein the shrimp.
- Rinse the shrimp in cool water and drain thoroughly.
- Chop the shrimp into bite-sized pieces and add to a medium-sized bowl.
- Add the lime juice, fermented lemon, and fermented lemon brine to the shrimp.
- Stir well, coating all of the shrimp in the lime juice.
- Place the bowl in the fridge and let the shrimp cook in the acidic juices for 2 hours. All the shrimp should turn from translucent grey to whiteish pink.
- Gather and prepare the rest of the ceviche ingredients, mango, tomatoes, onions, cilantro, avocado, and jalapenos. After the shrimp has marinated, add the rest of the ingredients and mix well.
- Top with your favorite hot sauce and serve with potato chips or on top tostadas.
