Hispanic Recipe of the Month – July 2015

Ceviche is a refreshing dish for hot summer days. This dish is usually served on Mexican beaches. Learn to prepare this traditional Mexican dish here!

Hispanic Recipe of the Month – July 2015


  • 1 pound jumbo shrimp
  • 2 or 3 cups of fresh lemon juice
  • 1 cup diced tomato
  • 1 sliced cucumber
  • 1 chopped green pepper
  • 4 tablespoons of chopped parsley or cilantro
  • salt and pepper to taste
  • 2 chopped jalapeño peppers
  • 2 sliced white onions
  • 2 tablespoons of white vinegar
  • olives and lettuce leaves to garnish
  • tortilla chips


Start with cooking shrimp. Cooking it in coconut milk will give an amazing flavor!

Pour lime juice over cooked shrimp and mix well in a bowl. Refrigerate shrimp for 20 minutes or more for marination. Remove from refrigerator and drain off excess lime juice. Add chopped tomatoes, cucumber, onions and cilantro or parsley to marinated shrimp. Season the mixture with the right amount of salt and cracked pepper.

Add all the other ingredients except olives, lettuce leaves and tortilla chips and refrigerate for around one hour before serving. Make sure to toss the mixture prior to refrigerating.

Serve chilled ceviche as a dip with lettuce leaves or olives with crispy tortilla chips. Shrimp can be replaced with sliced fish or scallops

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