I’m on such a seafood kick this summer! My next door neighbor made me some homemade shrimp ceviche a few months ago, and I wanted to make my own this week, so I looked up a few recipes and found this gem that serves 4 people! It is a great appetizer, or can be used as I had it last night, as a side dish 🙂

Ingredients

• 2 Cucumbers
• 1/2 pound shrimp, finely chopped (peeled and deveined)
• Juice from 4 Limes
• 2 Tablespoons of minced onion
• 2 Tablespoons minced red bell pepper
• 2 Tablespoons. minced yellow bell pepper
• 2 teaspoon peeled and grated fresh ginger
• 1 teaspoon ground cumin
• Cayenne Pepper
• 1 teaspoon of Sea Salt
• 1/2 teaspoon  ground black pepper
• 2 Tablespoons of sour cream
• Paprika for sprinkling

Directions for Homemade Shrimp Ceviche

1. Peel cucumbers and cut into slices. I made mine about an inch thick.
2. Use a melon baller to scoop out a dish in the cucumber. Be careful not to poke through to the bottom
3. Please cucumbers on a plate lined with paper towels, cover, and place in refrigerator until  it’s time to serve them
4. Mix shrimp, lime juice, onion, chives, peppers, ginger, cumin, a little cayenne pepper, salt and black pepper in a glass bowl.
5. Stir & cover
6. Refrigerate for 2-4 hours, stirring occationally
7. When you are ready to serve the shrimp ceviche, drain it with a mesh strainer over a bowl, until all of the liquid is gone.
8. Put the mixture back into the glass bowl and add the sour cream.
9. Using a small spoon ( I used a teaspoon), scoop a little bit of the ceviche into each of the cucumber cups
10. Sprinkle a little paprika on top of each cucumber cup
11. Serve immediately

They were a nice crisp and cool summer treat. I did a lot of substitution  on this one – I didn’t have red or yellow bell peppers, so I used  orange and purple.  I didn’t have an onion, so I used two shallots, no cayenne pepper, so I used chile powder 🙂