Ceviche, also spelled cebiche or seviche, is a south american seafood dish that likely originated in peru but is now popular throughout coastal latin america, including mexico. It's a flavorful, fresh-tasting mix of chopped raw seafood marinated in citrus juices and tossed with vegetables and flavorings like onion and chile pepper. This mexican-inspired shrimp ceviche is based on a recipe by famed american chef rick bayless. It isn't a ceviche in the true sense of the word since it doesn't use raw fishinstead, the shrimp are lightly poached in lime-infused water and marinated in juice while they cool. This makes it a good option if you're nervous about eating raw shrimp, are pregnant, or don't have access to super-fresh seafood. The addition of clamato and ketchup make this ceviche similar in some ways to shrimp cocktail, and creamy avocado and crunchy cucumber add color and a contrast of textures. Serve as an impressive appetizer or as a main or side dish at lunch with crispy tortilla chips for dipping.
