Ingredients:

• 2 lbs. Lg. Wild Caught Shrimp
  
• *Peel, Deveine, & Chop into Small Pieces
• 3/4 cup Organic Lime Juice
• 5 Organic Roma or Plum Tomatoes (diced)
• 1/2 Small Organic White Onion (peel & chop)
• 1/2 cup Chopped Organic Cilantro
  
• 1 Tbsp. Worcestershire Sauce
• 1 Tbsp. Organic Ketchup
• 1 tsp. Organic Hot Pepper Sauce
• Sea Salt & White Pepper (to taste)
  
• 1 Organic Avocado (diced)
  

Instructions:

1. Place the chopped shrimp and lime juice in a glass bowl.
2. Stir and let sit for about 5 minutes or until shrimp is opaque in color.
3. Add in the tomatoes, onion, and cilantro - stir together.
4. Refrigerate for 1 hour and remove ceviche from refrigerator.
5. Stir in worcestershire sauce, ketchup, hot sauce, & seasoning.
6. Divide into 4 individual glass bowls.
7. Top shrimp ceviche recipes with avocado.  Also garnish with lime wedges.

Ingredients:

• 2 pounds of Raw Wild Shrimp (cleaned, peeled, & deveined - cut into uniform pieces)
• 2 Small Red Chilis (seeded & chopped)
• 2 cups Freshly Squeezed Organic Lemon Juice
  
• 3 Ripe Organic Tomatoes (chopped)
• 1 Bunch Fresh Organic Cilantro (chopped)
• 1 Organic English Cucumber (chopped)
• 1/3 Yellow Chili or Jalapeno (seeded & finely chopped)
• 1/2 a Organic Red Onion (finely chopped)
• 2 Tbsp. of Organic Extra Virgin Olive Oil
• Sea Salt (to taste)

Instructions:

1. Add chopped shrimp, red chilis, and sea salt (to taste) into a mixing bowl. 
   
2. Pour in the fresh lemon juice to cover and soak for 20 minutes.
3. Gently squeeze the lemon juice out of shrimp and discard the red chilis. 
   
4. Then add shrimp to a bowl with the chopped tomatoes, cilantro, cucumber, chili, and red onion.
5. Season with juice of 1 freshly squeezed lemon, olive oil, and sea salt (to taste) - stir together.
6. Marinate in your fridge for up to an hour before serving. 
   
7. Then place the shrimp ceviche on organic corn tortillas.

There use to be a cafe in Hawaii that specialized in ceviche recipes. 

One of my favorite ceviche recipes was coconut milk shrimp ceviche.

It was placed on an organic corn tortilla - then topped with mandarin slices and melted cheese. 

It was so good!!!

A shrimp is sometimes called a prawn and a prawn is sometimes called a shrimp.

They are both a type of crustacean that have a similar look and taste in your ceviche recipes. 

There are a few technical differences such as gill structure and sets of legs.

Prawns are usually harvested from fresh water and shrimp from salt water. 

Prawns will usually be larger in size than shrimp.

It's better to buy shrimp or prawns to use in your ceviche recipes that still have their shells and the shells should be firm. 

The shrimp or prawns should also smell fresh.  And there should be no discoloration of their heads or shells. 

Shrimp or prawns are available fresh, cooked, or frozen. 

Fresh shrimp or prawns are very perishable and will need to be used in your ceviche recipes as soon as possible. 

White Shrimp - is actually a species of prawn found along the Atlantic coast from New York to Florida and also in the Gulf of Mexico.

These shrimp have a firm and mild sweet tasting flesh.

They prefer shallow, warm, and low salinity water with a temp above 37 degrees F. 

Northern Shrimp - are shrimp found in the cold waters off the Atlantic and Pacific oceans.

These shrimp also go by the name pink shrimp and have a firm, mild sweet tasting flesh.

They are a cold water shrimp and are wild caught.

Brown Shrimp - are shrimp found in the Atlantic all the way down to Mexico. 

And they are abundant off the waters of Louisiana and Texas.

Also go by the name Northern brown shrimp and have a firm, mild tasting flesh.  They are a cold water shrimp that are wild caught.

Ingredients:

• 1 Fresh Piece of White Fish (charela, halibut, tilapia, mahi mahi, or swordfish - cut into cubes)
• 1/4 a Peruvian Red Onion (cut outer part of onion into strips and soak in fresh water)
• 4 Fairly Ripe Peruvian Limes (pressed only once for better flavor)
• 1/4 Aji Limo Chili (finely chopped)
• 1 Sprig Cilantro (finely chopped)
• 1 tsp. Garlic (minced)
• Ginger Juice (1 big squeeze)
• 2 to 3 Tbsp. of Whole Milk (to reduce acidity of limes)
• Sea Salt & White Pepper (to taste)

Instructions:

1. Add cubes of fish and sea salt to a mixing bowl - stir. 
   
2. Then squeeze fresh lime juice over the fish. 
   
3. Let fish marinate for a few minutes before adding in rest of ingredients.
4. Stir in all of the fresh ingredients and plate.
5. Be sure to pour some of the soaking juice over the top of your Peruvian ceviche.