Joining Bob at the City Center Market in Florence, South Carolina are co-owners of Salsa y Limon Restaurant, Charlie Cuevas and Israel Morales. They’re serving up an authentic Mexican dish, Shrimp Ceviche.
Ceviche: (serves 4)
- 1 medium onion, diced
- 2 tomatoes, diced
- 1 jalapeno pepper, diced
- 4 limes (for juicing)
- 1 bunch of cilantro, chopped
- 1 lb of cooked, chopped shrimp
- 1 avocado, sliced
- Salt to taste
Begin by cleaning and boiling your shrimp in lightly salted water for 2-3 minutes. Once the shrimp have fully cooked, put them in an ice water bath to cool them. Once they are cool to the touch, chop them into large pieces and set aside.
Combine the onion, tomatoes, jalapeno, and cilantro by mixing together in a bowl. Once combined, stir in the chopped shrimp and then add the lime juice. Salt to taste. Serve with sliced avocado on top of tostados or eat with tortilla chips.