Cover with lime and lemon juice. Let sit covered in the refrigerator for an hour, then stir, making sure more of the fish gets exposed to the acidic lime and lemon juices. Let sit for several hours, giving time for the flavors to blend.
I have had this dish when i was kid and did not enjoy it one bit. But as a young adult and now I love it. I think you could probably survive off this one dish if you had to. I used to served this dish alot in the town I like to call my 2nd home in Rockport Texas. We would serve this dish two different ways , the first way would be Texas style like I have explained. The second way would be Mexican style. The only difference in the two is that you add red sauce to the Cevichi and mix it up with all the other ingredients and take a shot of tequila.
If you have never been to Rockport Texas you are missing out.
If you have never been to Rockport Texas you are missing out.
Rockport is located along the Texas Tropical Trail and is a noteworthy stop along the Great Texas Coastal Birding Trail. Rockport has also been called the Texas Riviera.
Other points of interest such as Texas Maritime Museum, Fulton Mansion, Rockport Center for the Arts, Connie Hagar Wildlife Sanctuary and The TX Dot Demonstration Gardens and Wetlands Ponds. Some of the best bay and offshore fishing in the world is in Rockport Texas.
Back to the recipe :
Ingredients:
- 3 lbs small raw shrimp, cleaned
- 4 large tomatoes,
- 6 limes, juiced
- 4 lemons, juiced
- 1 cup cilantro leaves, chopped
- 1 Serrano chile, seeded and chopped
- 1 red onion, diced
- salt and pepper to taste
- 3 tablespoons tomato sauce
untill next time,
keep your lines tight and your drinks cold my friends.
Very cool!
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